As the temperatures continue to drop, we are definitely developing a hankering for all the fall comfort foods. How do you keep warm during the colder months? Sit around a nice bonfire in a knitted sweater, right? Here’s the coziest way to stay warm: put a pot of delicious soup on the stove and let it simmer unattended until it’s time to eat.
One of my favorite fall comfort foods is leek and potato soup – it’s a classic! Nothing’s better than a bowl of hearty potato soup on a chilly day. And it’s easy, too!
Potato Leek Soup
INGREDIENTS
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 large leek, thinly sliced
- 1 lb (approx 4 small) Yukon Gold potatoes, peeled & cubed
- 4 cups chicken broth
- 1 cup water
- ½ tsp salt
- ½ tsp black pepper
TO MAKE
After removing the dark green section and cutting the leek in half lengthwise, make sure to wash it thoroughly – there’s usually some grit hiding between the leaves.
- In a large saucepan, heat the oil and butter. Add the leek and cook over medium heat for about 3 minutes until tender, stirring occasionally.
- Meanwhile, cut the potatoes into small cubes – try to make them of consistent size.
- Add the stock, water, salt and pepper to the leeks, then mix in the potatoes. Bring to a boil, reduce the heat, and boil gently for about 12 minutes until potatoes are tender.
- Remove 2 cups of the soup and puree with an immersion blender until smooth, return it to the pan and stir.
- Serve with a sprinkling of parsley and, if you like, grated cheese or a dollop of butter.
