Potato Leek Soup
I’ve always been a bit torn about Potato Leek Soup — it’s thick, pale, and can be a little sleepy. And yet if there is any time of year that’s going to bring out my cravings for filling and uncomplicated soup, if there’s any time of year when my nostalgia kicks in for the thick, hearty vegetable porridges I had in Ireland with brown bread and ale, if there’s any time of year when I’d happily act and eat like a slumbering bear in a childhood fairytale, it’s January. January is biting cold and generally irredeemable unless your only commitments are to comfort and coziness. And I did my best to keep us covered this year.
However it's April already and I just post this wonderful recipe. It took me some time to adjust it and come up with this perfect version of Potato Leek Soup.
Ingredients:
- 2 tablespoons (30 grams) unsalted butter
- 4 medium/large leeks
- 2 cloves garlic, minced
- Kosher salt
- Freshly ground black pepper
- 1 1/2 pounds (680 grams) russet potatoes
- 4 cups (950 ml) vegetable or chicken broth
- 1 bay leaf
- 1 to 2 tablespoons olive oil
- Lemon juice
- 1/2 cup (120 grams) sour cream
- 1 small bundle (about 1/2-ounce/15 grams) fresh chives, minced