Potato and Leek Soup

Introduction

We woke up the other morning to a chill in the air. It seemed to say ‘It’s September and fall is on its way.’ We replied by making this cozy soup. It’s warm, satisfying and surprisingly filling for a veggie dinner. It also keeps well and gets better with age. 

We like to add a green to it, like spinach or kale and, in the spring, fresh nettle. But it’s not a necessary ingredient in making the imminent arrival of fall a little less sobering and chilly.

Ingredients

1 tablespoon olive oil 

3  tablespoons salted butter

2 cups leeks, sliced into thin rounds

1 tablespoon smoked onion

½ teaspoon salt 

1 teaspoon Italian spice 

½ teaspoon cinnamon

4 cups cut potatoes, cut into bite size pieces  

2 cups chicken broth 

Optional: 2 cups spinach (kale or nettle)

Directions

  1. Warm a heavy pot on medium heat. Add olive oil and butter. When the butter is liquid, add leeks and stir to coat.

  2. Add smoked onion, salt, Italian spice and cinnamon. Stir well. Continue cooking, stirring often, until leeks turn translucent, about 15 minutes.

  3. When the leeks are soft and translucent, add the potatoes and broth.

  4. Put on the lid on the pot and turn the heat down to medium-low. Simmer until the potatoes are soft, about 15 to 20 minutes.

  5. Just before serving, mash the potatoes and leeks with a potato masher. If you’re using them, add spinach or other greens. Bring the soup to a rolling boil and serve immediately.