There are two things that I miss about Estonia. All of my wonderful friends, and predictable seasons. Saturday it was 23 degrees. Then 5cm of snow and 0 degrees on Sunday with the rest of the week looking to be about the same. Having grown up here, I’m used to not really truly getting a spring, or summer until after the May long weekend. I’m not shocked or surprised, but I don’t have to like it.
None of you should be shocked or surprised either that I decided to make another soup to go with the cold and snowy weather.
This week I decided to make a soup that would use my emersion blender that I bought earlier this year. After searching for some soup-spiration, I landed on leek and potato soup. This is a sweet, French style soup that is hearty and filling.
To my surprise as well, this is an incredibly easy dish that came together quite quickly. It’s also fairly cheap to make as there are really only 6 ingredients. I made this to have 2 servings but you could easily increase this to serve however many people you would like. This is a very simple recipe but as with any other soup, you could add anything extra that you want to take the flavours wherever you would like them to go!
- 1 lb Russet/Baking potatoes
- 1 Leek (White and light green part only)
- 4 cloves of garlic
- 600 ml of vegetable stock (Can use chicken stock or water)
- 1 tbsp butter
- 1/3 cup of cream ( I used half and half. Can sub. milk)
- Salt and ground black pepper to taste
- Croutons and chives for garnish (I used home made)
- In large pot, melt butter and add Leek and garlic. Cook until leek smells sweet and becomes soft. about 4-5 minutes.
- Add potatoes and vegetable stock. Bring to a boil, then reduce heat and simmer until potatoes are fork soft and falling apart. Approximately 15-20 minutes.
- Use and immersion blender and blend until JUST smooth. Do not over blend as potatoes will become sticky if you do.
- Stir in cream, salt, and pepper.
- Serve with croutons and chives.