I was reading somewhere that this year has been one of the latest springs in over 20 years.  The idea of spring, the sun, the warmth, the fresh evening smell…everyone is waiting with bated breath for it.  We’ve been teased.  A sunny day or two strung together and it seems there is a collective sigh of relief.  And then rain and heavy clouds return.  April showers and all that…So, while we wait a little while longer, I felt that a heart soup was in order.  On a wet rainy Saturday night, this soup hit the spot. I am sure you could add cubes of ham, or pancetta to the onions and leeks while sauteing and it would add a nice depth of flavour.


Served with homemade wheat bread and a spinach salad.  Dinner with a friend, and a movie was a relaxing break from the hectic world.  Ohhh…and don’t forget the wine!

potato-and-leek-soup

Ingredients:
3 Tbsp extra virgin olive oil
1 large sweet yellow onion, chopped
2 leeks, cleaned very well and sliced finely – only the white and light green parts
6 russet baking potatoes, thinly sliced
4 cups veggie stock
1 cup heavy cream
salt and pepper to taste

Directions:

  1. In a large dutch oven, heat oil.
  2. Add onions and leeks, stirring occasionally, cook until they begin to brown.
  3. Ass potatoes
  4. Cover with veggie stock, bring to a low simmer.
  5. Cook for 15-20 minutes.
  6. With a potato masher, puree up the soup.  As chunky or fine as you like.
  7. Add cream, bring to low simmer.
  8. Season with salt and pepper.
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