Traditional French Creamy Potato Leek Soup

Peel, cut, and wash the leeks, potatoes, and onion.

In a deep saucepan, heat some olive oil and sauté the leeks, potatoes, and onion. Add a pinch of salt.

Pour 2 cups of vegetable broth and 4 cups of water into the saucepan with the sautéed vegetables. Bring to a boil over low/medium heat and let it simmer for 20 minutes.

Using an electric wand, blend the stewed vegetables until you achieve a creamy consistency. Taste and adjust the salt if necessary.

Serve the soup hot, drizzled with a little virgin olive oil, and sprinkle with ground black pepper to taste.