INGREDIENTS:
3 tbsp canola oil
2 large leeks, cleaned and sliced thinly
2 russet potatoes, peeled and chopped
3 cups vegetable stock
1/2 cup heavy cream
1/4 cup shredded cheddar cheese
1 tsp lemon juice
2 tbsp minced parsley
salt and pepper, to taste
DIRECTIONS:
Heat the oil over medium heat in a dutch oven. Add the leeks and potatoes and cook until they begin to soften (about 10 minutes).
Add the vegetable stock and 3 cups of water, and bring to a boil. Reduce heat to low, and simmer for about 30 minutes until the potatoes are tender.
Use a blender to puree the soup in batches until smooth. Add the cream, cheese, lemon juice, parsley and salt and pepper to taste.
