Potato Leek Soup

Ingredients: - 2 leeks, thoroughly cleaned and sliced - 20 oz. yellow potatoes, medium diced - 1 qt. chicken stock (can be substituted with vegetable broth)

- drizzle of olive oil - large pinch salt

- black pepper Topping: - sourdough croutons - extra virgin olive oil

- flaky salt

- black pepper Directions: 1) On medium heat, sauté leeks with a large drizzle of olive oil, a big pinch of salt, and 4-5 cracks of black pepper until the leeks are softened. 2) Add the medium diced potatoes and 3/4 of the chicken stock. 3) Boil leek, potato, and chicken stock mixture until potatoes are fork tender. 4) Using an immersion blender, blend the soup to desired consistency. 7) Return the pot to the stovetop and add in the rest of the chicken stock. Simmer for 5-10 minutes.

8) Serve with croutons, a drizzle of extra virgin olive oil, flaky salt, and black pepper. Enjoy!