Ingredients

The following ingredients have 6 Servings
  • 3 large leeks
  • 3 Tablespoons olive oil, (divided)
  • 1 medium onion, (diced)
  • 5 cloves garlic (pressed or minced)
  • 6 cups vegetable or chicken broth,
  • 1 lb yellow potatoes, (peeled and cut into 3/4" cubes (roughly))
  • 1 ¼ teaspoons salt (or to taste)
  • ¾ teaspoon ground black pepper, (or to taste)
  • ¾ cup dry orzo pasta
  • Chopped parsley (for garnish)

Instruction

  • First prep the leeks: Cut off and discard the dark green tops and the very root ends, leaving the lighter green and white part. Cut that part in half lengthwise. With the cut side down, cut each half into thin strips and place the pieces in a large bowl.
  • Fill the bowl with cold water and break up the leek slices with your hands, sloshing them around the bowl to separate out and remove any dirt.
  • Lift out the leek pieces to a separate bowl or plate with a strainer or your hands and pat them dry.
  • Add 2 Tablespoons of olive oil to a large soup pot set over medium heat. Add leeks and saute for 5 minutes, occasionally stirring them around.
  • Then add remaining 1 Tablespoon of olive oil and the diced onion. Saute for 3-4 minutes or until onion becomes slightly golden.
  • Add pressed/minced garlic and saute for an additional 2 minutes.
  • Pour in the broth and raise the heat to medium-high. Stir in the cubed potatoes.
  • Once the soup reaches a boil, lower the heat and simmer soup for 20-25 minutes, or until the potatoes are fork-tender.
  • Blend soup until creamy, either using an immersion blender or by carefully transferring batches of the soup to a blender and returning to the soup pot over medium heat.
  • Once soup has been blended, add salt and pepper to taste. Add orzo and cook for 10-11 minutes, stirring occasionally, until orzo is tender.
  • Serve with chopped parsley.