Curcuma Potato Leek Soup

Instructions

1. 1

   Peel and dice the potatoes into small cubes.

2. 2

   Clean the leeks thoroughly and slice them thinly.

3. 3

   Chop the onion finely.

4. 4

   In a large pot, heat the olive oil over medium heat.

5. 5

   Add the chopped onion and sliced leeks to the pot, and sauté until they are soft and translucent, about 5 minutes.

6. 6

   Stir in the curcuma and cook for another minute to release its aroma.

7. 7

   Add the diced potatoes and vegetable broth to the pot.

8. 8

   Bring the mixture to a boil, then reduce the heat to a simmer.

9. 9

   Cover the pot and let the soup simmer for about 20-25 minutes, or until the potatoes are tender.

10. 10

    Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches.

11. 11

    Season the soup with salt and pepper to taste.

12. 12

    Serve hot, garnished with fresh herbs if desired.