A classic, hearty vegetable based soup. Serve the soup as a meal, or paired with sandwiches, crackers, or a salad.
In a Dutch oven or a soup large pot (3 quart or larger), melt the butter over medium-high heat.
Add the sliced leeks and saute for 5 minutes. Add the celery and carrots. Saute for another 5 minutes, until the vegetables begin to soften and sweat.
Remove the soup from the heat source. Use an immersion blender to puree the soup until smooth.
Spoon the sour cream into a small bowl. Whisk 2 tablespoons of hot soup into the sour cream.
Stir the (now tempered) sour cream mixture into the soup. Serve warm.
*Leeks are usually very dirty, so I recommend soaking them, after they’re sliced, in a bowl of water. After a few minutes of soaking, drain the water and rinse the leeks with fresh water.
If you don't have sour cream on hand, use heavy cream. Simply substitute 1/2 cup of cream in place of the sour cream.
Recipe by Live Simply | https://livesimply.me/leek-and-potato-soup-vegetarian-friendly/