Potato and Leek Soup

 
 
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Another soup recipe here for the chilly days ahead. This one is a favourite. The leeks and rosemary create such a savoury flavour and a beautiful aroma while its simmering away. Once the leeks are cleaned and chopped this soup is a so easy and quick to bring together. Great for a weeknight meal and leftovers are perfect for lunch. Make a big pot to last all week. Serve with a splash of cream or sour cream to make your bowl a little more decadent.

Potato and Leek Soup

Makes 8-10 bowls

Ingredients

2 tbsp butter or olive oil

1 onion, chopped

3 leeks, white and light green parts, chopped

7 potatoes, peeled and chopped ( I used yukon golds)

10 cups water or stock (chicken or vegetable)

1 sprig rosemary

Salt and pepper to taste

Directions:

  • Heat butter or olive oil in a large stock pot over medium heat

  • Add onion and leeks to the pot and sauté for 3-4 minutes

  • Add in potatoes followed by water or stock and bring pot to a simmer

  • Allow soup to simmer for 30 minutes or until potatoes are cooked through and mash easily when pressed with a fork

  • Puree in blender (in batches) or with an immersion blender

  • If using a blender, pour soup back into the pot. Add sprig of rosemary, allow soup to simmer for additional 10 minutes, then remove rosemary stem

  • Season with salt and pepper

 
 
Dinner, Lunchmelinda lamarche