Hearty Potato + Leek Soup

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

Ingredients

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

Directions

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.