Directions

• Prepare all vegetables. Leeks need extra attention when cleaning as they contain a lot of sand. To properly clean a leek, remove the roots and the dark green ends, so just the white and light-green parts remains. Slice the leek lengthwise, halfway through, so all of its layers are visible. Rinse under cold water, carefully pulling back layers to remove the sand. Shake off excess water and slice into thin discs.
• In a large pot or Dutch oven, melt butter over medium-high heat. Sauté leeks, onions, and garlic for roughly 3-5 minutes until tender. Do not brown the leeks as it will give your soup a burnt flavour.
• Add potatoes, carrots, and celery. Cook for an additional 5 minutes, stirring frequently. Sprinkle with parsley, thyme, red pepper flakes, and rosemary, stir to combine. Pour in chicken broth and season with Worcestershire sauce.
• Bring soup to a boil and cook for about 5 minutes. Reduce heat, cover, and simmer for 25-35 minutes. Remove from heat.
• Using a blender, puree soup in batches until smooth. Salt and pepper to taste.