Potato Leek Soup


Potato Leek Soup Photo by Emma Cobb

Potato Leek soup is an easily made dish that can warm you up even on the coldest winter days. As a bonus, potatoes and leeks can be found all year round.

2 tablespoons butter or extra virgin olive oil
3 medium potatoes, peeled and cut into small cubes
3 leeks, white and green parts only, well washed and sliced into thin rings
salt and pepper
1 quart Vegetable stock
½ to 1 cup of cream, sour cream or yogurt

1) Put the butter or oil in a large deep saucepan over medium heat. When the butter melts or the oil is hot, add the vegetables. Sprinkle with salt and pepper and cook, stirring, for 2 or 3 minutes.

2) Add the stock and cook until the vegetables are very tender, about 20 minutes.

3) Carefully purée the soup in a blender, immersion blender or a food processor and return to the pot.

4) Stir in a ½ cup to cup cream, sour cream or yogurt. Add salt and pepper as needed, garnish with minced chives, and serve.