To Prepare-

1. Cut the green tops off the leeks, then cut the white part in half. 
2. Slice them into crescent shapes.
3. Wash, peel, and dice the potatoes into 1″ cubes.
4. Roughly chop the mint leaves.
5. Mince the garlic.
6. Zest the lemon.
7. Juice the lemon (see note).
8. Measure and lay out all of the other ingredients so they’ll be ready to go as you’re cooking.

To Cook-

1. In a large pot, or large dutch oven heat over medium-high heat using avocado oil.
2. When the pot is hot enough, sauté the leeks until they are translucent. Avoid browning/fully cooking because they will continue to be cooked alongside the potatoes.
3. When the leeks are done, add in the garlic and sauté for 1 more minute.
4. Add in the potatoes and then the vegetable stock.
5. Bring to a boil and boil for roughly 15-20 minutes, until the potatoes are somewhat tender.
6. Turn the heat off.
7. Add in the mint leaves, the seasonings, the lemon juice (SEE NOTE), and the lemon zest.
8. If you are using an immersion blender, go ahead and blend the mixture in the pot it’s cooking in.
9. If you are using a countertop blender, let the mixture cool off for about 10 minutes, then add it to a blender carafe. 
10. Blend until completely smooth, return to the pot and bring back to a boil.
11. Turn down to simmer and simmer for roughly 15-20 more minutes.
12. Be sure to taste it to see if you would like to add any more seasonings!
13. Serve and enjoy!!