Spring for Leek & Potato Soup

I can confirm that we are most definitely still experiencing what some have called Cool Spring here in Vancouver. 

 Trailing Cherry Blossoms. Photo © 2014 Helena McMurdo

The first blossoms are coming out and the sun does poke its head out from the clouds, but there is still a chill in the air. I'm not ready to bare my legs just yet. In fact a cozy cowl neck  would suit me just fine. And to eat, I crave something warm and nourishing. This Leek and Potato soup is not revolutionary but it is simple and comforting and feels just right at this time of year.

 Nourishing Leek & Potato Soup. Photo © 2014 Helena McMurdo

Leek & Potato Soup

4 potatoes (I used Yukon gold)

4 leeks (white and pale green parts only)

1 onion

500 ml chicken stock

salt & pepper to taste

Peel and dice potatoes. Coat with olive oil and roast in the oven until tender (10 to 20 minutes depending on your dice). In the meantime, finely chop an onion and sauté in olive oil on low to medium heat in a large saucepan. Clean the leeks thoroughly to remove any sand or dirt. Finely slice the leeks and and add to the onions. Sauté until soft and buttery. Add the potatoes and the chicken stock and simmer until all vegetables are soft. At this point remove from heat and cool slightly. Use a hand blender to purée the mixture. If you are eating the soup right away, add a little milk to taste and until you have a consistency that you like. If you would like to freeze the soup, I suggest omitting the milk. It can be added later on when you are ready to eat.

Enjoy. I'm sure Warm Spring cannot be far away.