On most days, I will freely admit that I have drunk The Kitchn’s koolaid. I love their blog and generally find it packed with fresh ideas, interesting ingredients, kitchen wisdom and great design. So, imagine my horror when I came across this post. To even suggest that Potato and Leek soup is not loved by all of humanity…I could barely read on. OK…I am being a bit melodramatic, but I do really love this soup. I believe it is a combination of its mellow flavours and some pleasant childhood memories. It might also have something to do with my deep love of potatoes. Regardless of the reason, I thought I would share my take on this winter classic with you. I find the slow roasted garlic really adds the flavour.
Creamy Potato & Leek Soup
makes a lot
- 6 big potatoes (I generally use russet)
- 3 leeks, washed – white and light green parts only
- 3 ribs of celery, chopped
- 6 c. organic chicken stock
- coarse salt and fresh ground pepper
- 1 c. low-fat sour cream
- 1 Tbsp. flour
- 2 c. milk
- 1 head of garlic
- glug of olive oil
SUGGESTED TOPPINGS to further jazz this up: sauteed pancetta, grated Gruyere cheese, a drizzle of herb-infused olive oil, diced red peppers and scallions, roasted pumpkin seeds, crumbled sausage (cooked of course) and so on and so on.