We’re starting to enter the second half of fall, which I’m not nearly as much a fan of as early fall. The one bright side of colder, gloomier, shorter days, though? They signal soup season!
I went a few years without having a single drop of soup because it just didn’t sound appealing. It wasn’t until I ordered a gourmet grilled cheese and a side of soup during my first visit to The Dash-In that I started appreciating soup all over again.
So, bust out the crock pots and immersion blenders, people. Soup season is upon us! To kick it off, let’s enjoy a big bowl of this potato and leek soup, inspired by the one and only Julia Child.
Hearty Potato & Leek Soup
Makes 6-8 servings
- 2 tablespoons olive oil
- 4 to 5 medium russet potatoes, chopped
- 3 large leeks, cleaned and chopped (see how here)
- 4 cups vegetable stock
- 2 cups water
- Salt and pepper to taste
- 1/2 cup heavy cream (or substitute whole milk)
- 1/2 cup sour cream
- Chopped chives (or green onions) and/or parsley for garnish
1. Heat the oil in a large pot over medium heat.
2. Add the chopped leek and potato and cook until the vegetables begin to soften, stirring occasionally – about 10 minutes.
3. Pour in the vegetable stock and the water and bring to a boil.
4. Reduce heat to low and let simmer for about 30 minutes, or until the vegetables are tender, stirring occasionally.
5. Using an immersion blender, or carefully working with a normal blender in batches, blend until smooth.
6. Stir in the heavy cream and add salt and pepper to taste.
7. Serve with a little sour cream, chive, and parsley if desired.
This soup definitely sticks to your bones and pairs nicely with a brown ale and warm slice of bread.
See? Plummeting temperatures and unreasonably early sunsets aren’t so bad when you’ve got a hot bowl of soup to hold close!