The classic French comfort bowl, olive-oil silky

≈ $4.46/serving$4.80at the cheapest of your stores this week · 4 ingredients on sale

Ingredients

• potato4 ea
• leek2 ea
• garlic3 cloves
• vegetable stock1 carton
• olive oil4 tbsp
• baguette1 ea
• chives (optional)a small bunch

Method

1Prep

• •Trim the leeks to the white and pale-green parts and halve lengthwise.
• •Slice the leeks into 1/2 inch half-moons and swish in a bowl of cold water to rinse out grit.
• •Peel the potatoes and cut into 3/4 inch chunks.
• •Slice 2 of the garlic cloves, saving one for the garlic baguette.

2Sweat the leeks

• •Warm 2 tbsp of the olive oil in a soup pot over medium-low heat.
• •Cook the leeks with a big pinch of salt 8 to 10 minutes, stirring often, until completely soft and sweet, with no browning.
• •Add the sliced garlic for the last minute.

3Simmer

• •Add the potatoes and stock.
• •Bring to a boil, then simmer 15 minutes until a fork slides through the potato with no resistance.

4Blend silky

• •Blend the soup until completely smooth with an immersion blender.
• •Stream in another tbsp of olive oil as you blend for a silky finish.
• •Season assertively with salt.
• •Loosen with hot water until it is the texture of heavy cream.

5Garlic baguette & plate

• •Heat the broiler.
• •Mince the reserved garlic clove and stir it into the last tbsp of olive oil.
• •Split the baguette lengthwise and brush the garlic oil over the cut sides.
• •Broil 2 to 3 minutes until golden and crisp.
• •Ladle the soup into bowls.
• •Snip the chives over, if desired, and add a thread of olive oil.
• •Serve the garlic baguette alongside.