Ingredients (use vegan versions):

• 4 medium potatoes
• 1 medium onion
• 4 small leeks or 3 medium ones
• 3 tablespoons olive oil (or to taste)
• 3 cups water (approximately; the water should almost cover the ingredients)
• pepper (to taste)
• salt (to taste)

Directions:

Special equipment: blender or food processor (ideal: hand blender)

1. Wash, peel, and finely slice the potatoes. Set potatoes aside. Chop up into thin pieces the onion and leeks - use white part mostly (may use green part, but this will change the flavour of the soup; you can use the green foliage of the leeks in a stir fry).
2. In a large pot add the olive oil and saute the onions and leeks for two minutes. Add the potatoes to the pot, and also the water. Cover and simmer for 15 minutes, or until cooked (potatoes are soft) – slicing the potatoes thinly helps speed cooking time. Remove the pot from heat.
3. If you have a hand blender: let the soup cool and then blend until smooth. You may wish to reheat the soup. Add: Pepper and salt. If you do not have a hand blender: with a ladle, scoop up the chunky parts and process in a blender or food processor until smooth. You may need to do this in two parts, so have a bowl ready in which to transfer processed soup. Once all the soup is processed, mix it to the liquid left in the pot. Add pepper and salt.

Source: Vegweb

Image courtesy of Creative Commons.