Potato Leek Soup
The farmers’ markets in the city have been having beautiful leeks lately! So I bought a large bunch of them and also some potatoes this past Saturday to make this lovely soup.
My wife is the one who taught me how to make this, though now I seem to make it slightly different from her original recipe. She usually adds in a yellow onion. I just try to increase the leek to potato ratio.
I recommend this soup for a quick and light lunch or dinner. Small prep time. Only 30 mins or so of cooking time (but, like all soups, it’s better the next day!). Despite the cream, it’s pretty low cal (~100 cals per cup, more or less, depending on how much water/stock you add). And it pairs wonderfully with a small spring salad.