• Step 1

  Trim leek roots and top 2 inches of dark green leaves. Slice leeks on bias 1/4-inch thick. Add to bowl of cold water; stir leeks to loosen any dirt. Remove with slotted spoon; drain.

• Step 2

  Heat oil in large stockpot on MED. Add leeks; cook 3 min, stirring constantly, until wilted. Add potatoes and broth; bring to boil on HIGH. Reduce heat to MED-LOW; cook about 20 min, until potatoes are fork-tender.

• Step 3

  Add half the leek-potato mixture to blender; puree until smooth, about 2 min. Return pureed mixture to pot; stir to combine. Season with salt and pepper.

• Oil can be replaced with 2 Tbsp Wegmans Organic Salted Butter. • Add pancetta or speck in with leeks for additional flavor. • Try replacing salt and pepper with A. Vogel Herbamare seasoning to taste. • Garnish with chopped chives for color.

Note: When servings & ingredients are modified, nutrition & directions may vary.