4 Servings 20 min Cook
1 Leek Leeks
4 Cup Water
1 1/2 Cup Vegetable Broth
1/2 Cup Lentils
1 Potato large (3" to 4-1/4" dia) Potato
1 Dash Salt
1 Dash Pepper
Cut the leek in half lengthways and wash well to remove any dirt, cut into approximately 1/2 inch slices
Place all the ingredients in a large saucepan.
Bring to a boil, reduce heat, and simmer gently for approximately 20 minutes, stirring occasionally (or until potatoes are fork tender)
Blend until smooth, either in a blender, or in the pan with a hand held stick blender.
If you want a slightly thinner soup you can add a little more water at this stage.
Season with salt and pepper to taste.