Potato leek soup is a French classic for a reason. This simple soup is so much more than the sum of it's parts. Warm and comforting, delicious and fragrant, made creamy from the potatoes it is also healthy and very easy to make. Naturally vegetarian and gluten-free, this soup can be easily made vegan and dairy-free with the substitution of olive oil for butter or simply omitting the oil all together.
Ensure you have cleaned your leeks well by cutting them in half lengthwise and then rinsing between the layers well to catch any hidden dirt.
In a medium heavy bottomed pot, heat butter or olive oil on medium-low until melted and then add leeks. Saute gently until translucent but not browned.
Add potatoes, water and bay leaf and simmer, stirring occasionally, approximately 30-40 minutes or until potatoes are soft enough to mash easily.
*If you choose to simmer this longer, you may need to add a bit of water to desired consistency.
*Do not mash potatoes until they are all cooked as the soup will burn easily once it is creamy.
With potato masher, ricer or the back of your large spoon, mash the soup until it is creamy and fairly smooth. This should be fast and easy once the potatoes are cooked properly.
Season to taste with salt and pepper. ( I used 2 tsp salt)
Serve in bowls and garnish as desired with chopped chives, parsley or other fine herbs from the garden or a swirl of cream.