Can you feel it’s autumn yet in Europe? Sure can here! We’ve had a few rain and wind storms already here in Vancouver. I’ve been recovering from a persistent cold and wanted some wholesome comfort food. This recipe is delicious, extremely simple and hearty. I served it with some crème fraiche with a scrumptious dijon grilled cheese. I bundled up in front of the TV with this and it was perfect. Enjoy!
Leek & Potato soup:
- 1.5 lb potatoes peeled and diced
- 2 medium/large leeks (white and tender parts only) roughly chopped
- 6 cups water
- Big sea salt
- Optional: crème fraiche; chives
Dijon Grilled Cheese:
- Two thinly cut slices of hearty bread (boule de campagne, homemade artisan bread, etc..)
- Sharp cheddar cheese (if you find it- goat cheddar…surreal how delicious that is)
- Dijon mustard
Peel and dice your potatoes. I used white russet. Clean and roughly chop your leeks. Add your chopped veggies to a large pot with the water. Throw in a pinch of big sea salt. Bring to the boil. Reduce heat, cover half way and let it simmer 20 mins or until veggies are soft. Here you have two choices: eat as is (delicious) or set aside to cool before blending. It is super important that you cool this before blending- or it will overspill and that boiling mixture will burn you. You can also use an immersion hand-held blender- in which case you don’t need it to cool.
While cooling, let’s make the grilled cheese! Take your two slices, butter one side of each. Then, on one of the un-buttered sides, add dijon mustard and your cheese, cover with the other slice. Heat a saucepan – cook each side until golden and cheese is melted.
Blend your soup. Reheat on low heat. Taste and adjust seasoning. Serve. Add your crème fraiche and chives if you want.
Settle down, bundle up under a blanky, put on a good movie and indulge. You deserve it.