It has been quite cold lately and that calls for good comfort food. I had frozen about as much as I could of the crazy sized leeks and we still have some in the garden! So I decided to come up with a leek and potato soup. A lot of recipes call for cream and I wanted something lighter as we had dodgeball that night and we didn’t want heavy stomachs. And I didn’t want to dirty a lot of dishes.
We like the dark green parts of the leek as it has a wonderful flavour and adds a bit of colour to the soup. I chopped up about 3 cups of leeks and 3 cups of potatoes. I always keep the skins of the potatoes on as most of the nutrition is right under the skin. Besides it looks nice. I also chopped about a cup of mushrooms.
In a large saucepan I heated up the olive oil and sauteed the leeks and mushrooms.
After a few minutes I put in the potatoes to saute.
It is important to keep stirring so it doesn’t catch on the bottom. Then I added about 4 cups of chicken stock and brought it up to a boil. I also added about 1/2 a cup of dry sherry to start with. I added a few more splashes to get the flavour right.
It needs to simmer on a “fast” simmer until the potatoes are cooked through. I usually wait to salt and pepper it until the end as simmering it really gets the flavours together then you know how much salt and pepper to put in.
This is a simple soup full of flavour. It takes about a 1/2 hour to make and is perfect for a cold day.