My husband was away on a business trip and I had nothing planned for supper
so I opened the fridge to look for inspiration.
I found some leeks that needed to be used and suddenly had a craving for a nice creamy soup.
It turned out so good I thought I'd share it with you.
It is smooth, and flavourful and warmed me up on a cold winter night.
For the Soup:
- 2 medium sized leeks, white and light green parts only
- 1/2 cup chopped onion
- 1/4 cup butter
- 1 tablespoon olive oil
- 4 medium sized potatoes, peeled and cut into 1/2 inch cubes
- 1 10 oz. can chicken broth
- 1 can water
- 1/2 cup heavy cream
- 1/3 cup sour cream
- salt and seasoned pepper (like Montreal Steak Spice)
- grated cheddar cheese ( for garnish)
- Wash leeks and cut lengthwise into slices. Then turn and cut into slices again. Cut across slices to form a fine dice.
- Place in a frying pan with chopped onion, butter and olive oil.
- Saute' over medium heat for 15-20 minutes or until leeks and onions are soft but not browned.
- In pot, cover cubed potatoes with chicken broth and water, and bring to a boil.
- Simmer potatoes until tender.
- Add leeks and onions and stir well.
- Using an immersion blender or beater, puree' leek potato mixture until fairly smooth.
- Whisk in cream and sour cream and season with seasoned pepper and salt if needed.
- Heat gently, stirring well until heated through. Watch carefully that it doesn't boil hard or burn on the bottom.
- Spoon into soup bowls.
- Top with a sprinkle of cheese and oven baked croutons and serve.
for the Croutons:
- 2 or 3 day-old buns or slices of french bread, cut into cubes
- 1 tablespoon butter
- Seasoned salt
- Melt butter in a frying pan.
- Add bead cubes and toss or stir over medium high heat until bread begins to brown.
- Add a sprinkle of seasoned salt and toss.
- Spread out bread cubes on parchment paper on a small baking sheet
- Bake at 350º for about 15 minutes or until crisp and browned.