It’s definitely soup weather in our part of the country and one of my favourite soups to make is a leek and potato soup. It must be one of the simplest soups to make and it’s really warming to eat. I happened to have some fresh dill in my fridge which I added to the soup and I must say it certainly gave it a lift. I also served the soup with some Parmesan crisps which added a nice cheesy crunch
30 ml olive oil
2 large or 4 medium leeks, trimmed and sliced
4 potatoes, peeled and diced
10ml chopped garlic
1.5 liters of vegetable or chicken stock
5 ml salt
Good grinding if black pepper
250ml sour cream
60ml chopped dill
250ml finely grated Parmesan cheese
Heat the olive oil and butter in a large pot and sauté the leeks and potatoes over a medium heat for 10 minutes . Stir frequently and make sure the leeks don’t color . Add the garlic and cook for a minute.
Add in the stock and seasoning and simmer covered until the potatoes are soft. Remove from the heat and use a stick blender to purée until smooth . Add in the sour cream and dill and purée until well blended . Adjust seasoning and serve with Parmesan crisps.
To make Parmesan crisps : place mounds of grated Parmesan into a nonstick frying pan and allow to melt and turn golden brown over a medium high heat . Place on paper towel to harden.