Here’s your soup number 3 of the week.  Smooth and lovely leek and potato soup. We’ve been enjoying this recipe in our family for many years. It comes from Julia and Jacques Cooking at Home.

Recipe

Ingredients

• 2-3 tablespoons of oil
• 4-6 spring onions, chopped
• 4-5 cups of leeks, chopped and very well washed
• 4-5 cups of potatoes, cubed
• 6-7 cups of chicken broth (use water and stock cubes if you must)
• salt, pepper
• sour cream for garnish

How to make: Saute the onion and the leeks for about 7-8 minutes. Add the potatoes and the chicken stock. Add salt and pepper to taste.  Bring to boil, lower the heat and cook for 20 minutes. Puree the soup with a hand blender or a food processor. When the soup is in the plate, add a tablespoon or less sour cream.  The sour cream is a must for me. It complements the taste beautifully, it gives the soup a velvet texture and a sweet green color.