June 3rd, 2016
Melt butter in a medium size pot over medium high heat.
Add the onion, the whites of the leeks and garlic, cook while stirring constantly for 2-3 minutes, or until the vegetables just begin to soften.
Add in potatoes and vegetable stock. Turn the heat to medium-low, cover with a lid and simmer until the vegetables are completely tender (roughly 30 minutes).
Clean the leek greens, cut into thin strips and reserve.
Transfer the soup to a blender. Blend on high speed for at least 1 minute to ensure a smooth texture.
Season with salt and pepper. Add additional stock or water to adjust consistency if needed. Return the soup to a clean pot and keep warm over low heat.
Heat a small pan over medium high heat. Add in the olive oil and leek greens. Cook until just wilted, then use the leeks and the olive oil to garnish the soup.