Tis the season for soups, chowders and chilli’s – my favourite category of food! I live for the autumn months when the temps start to drop and pots of simmering goodness are always on the menu. This leek and potato soup is a new-to-me recipe that I’ve already made three times since August – it’s so so good. It lasts a few days in the fridge and is great re-heated.
3 tbsp butter
3 leeks – trimmed and thinly sliced
4-5 russet potatoes – pealed and cut into cubes
1 yellow onion – diced
2 cloves of garlic – minced
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cayenne (optional)
4 cups chicken or vegetable broth
a splash of cream
2 tbsp chives
First, melt butter in a pot on medium heat. Add in the chopped leeks, yellow onion and the garlic and sauté until soft (about 5 minutes). Add in the chopped potatoes, the spices and the broth. Bring everything to a boil then cover and lower to a simmer until the potatoes are cooked through (about 10 minutes). At this point, either use an immersion blender or ladle the soup into a food processor or a blender. Blend until smooth (you could leave some chunks of potato if you like that better) and return to pot. Once pureed, lower heat and add in a splash of cream. Cook for an additional 3-5 minutes or until hot. Garnish with chives and serve.