• 3 leeks, thinly sliced
  • 8 small potatoes or 4 large, peeled and sliced
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • About 6 cups vegetable broth, chicken broth or water
  • Colatura or salt
  • Black pepper
  • 1/2 cup of milk
  1. Cook the leeks, seasoned with salt or colatura, in the butter and olive oil in a large pot until soft, about 10 minutes. Stirring frequently.
  2. Add the potatoes and broth or water and bring to a boil and then simmer until the potatoes are soft, about 20 minutes.
  3. Remove from the heat and blend with a handheld blender.
  4. Add the milk and season with black pepper and blend.

No broth? Find a quick fix here.