2 leeks, chopped (all of the white and some of the green part)
1 yellow onion
4-5 oz ginger, large slices
2 lbs carrots, cut in chuncks
1lb yukon gold potatoes (about 2), peeled and diced
4 cups vegetable stock
In a heavy pot melt the olive oil over medium heat. Add leeks and onion, stirring until softened, about 10 minutes. Add the ginger, carrots and potatoes and mix together. Season with salt and pepper. Add the stock and bring to a boil, then reduce heat to low and let it simmer for about 1 hour. Remove from the heat and discard the ginger. Let the it cool slightly. If you have a hand blender, blend in the pot and serve. Side note, Sur La Table has had hand blenders on sale for $29.95! Otherwise, once the soup has cooled add in batches to blender. Serve warm and top with a little yogurt and chives.