Directions

1. In a pan, sauté leeks with olive oil for about 4-5 minutes.

2. Add in potatoes, season with salt and pepper. Cook until tender, about 12 minutes.
3. Add stock, leeks, potatoes, and parsley to blender.

4. Using the plunger lid, blend mixture on "Soup" for 7 minutes.

5. Once blending is finished, pour your soup into bowls and garnish with fresh parsley.
6. Serve and enjoy.