It’s fall…I love fall, not just because it is beautiful and I don’t have to go to work, but because the food rocks. It is time for soups and all that good comfort food that we love.
Yesterday we were at Siefferts Farm Market in Comox and they had fresh leeks. I couldn’t resist!!! All the ingredients I used are garden fresh and the soup was indeed delicious!!
- 3 tablespoons unsalted butter
- 4 leeks, white and light green parts only, roughly chopped
- 3 cloves garlic, peeled and smashed
- 2 pounds Yukon Gold potatoes, peeled and roughly chopped into 1/2-inch pieces
- 7 cups low sodium chicken or vegetable stock (best quality such as Swanson organic)
- 2 bay leaves
- 1 sprig fresh thyme, plus more for garnish if desired
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup heavy cream
- Chives, finely chopped (optional)
1. Melt butter over medium heat in a large soup pot. Add leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust heat as necessary so as not to brown.
2. Add potatoes, stock, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn heat down to low. Simmer for 15 minutes, until potatoes are very soft.
3. Remove the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (I used my hand mixer because I used my immersion blender for soap and wrecked it for anything else…go me!!)
4. Add heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it’s too thick, add water or stock to thin it out. Garnish with fresh herbs and crispy bacon if desired.
Enjoy fall and stay warm!!