This recipe was inspired by the book “Nourishing Traditions” by Sally Fallon. I omitted the creme fraiche (a type of sour cream) and changed the chicken stock to vegetable. I also mashed the potatoes instead of putting them into q food processor because I don’t have a hand held one. It turned out absolutely delicious. I topped mine with chives and cheese and that made it even better. It really hit the spot on this cold and rainy day!
Potato Leek Soup
3 Leeks, peeled and chopped
3 tbsp butter
2 tbsp extra virgin olive oil
4-6 potatoes peeled and chopped (I ended up with about 5 cups chopped and used a gold and red potato variety)
6 cups vegetable broth
3 sprigs of thyme
sea salt & pepper to taste
chives, cheese etc to top
Saute leeks in butter and oil until tender.
Add broth, potatoes, thyme and salt and pepper.
Simmer until potatoes are tender.
Remove sprigs of thyme.
Using a potato masher, mash the potatoes to your liking.
Serve in bowls topped with cheese and chives or anything else you fancy. I imagine bacon and sour cream would also be delicious, but it’s also great without anything added.