This is a favourite on chilly nights, it’s like a big hug in a bowl.
Potato, Leek & Rosemary Soup
2 leeks (white part only) finely chopped
1 brown onion, finely chopped
1 clove garlic, finely chopped
2 tbs olive oil or 1 tbs butter and 1 tbs olive oil
6 desiree potatoes, peeled and diced into small cubes
1.5 litres chicken stock
1 sprig rosemary, leaves finely chopped
1/2 cup sour cream or plain yoghurt
In a soup pot sauté the leek, onion and garlic in the olive oil and butter gently for 20 minutes, or until everything is caramelised without burning. Take your time with this step as this is the key to the soups flavour.
Add the diced potato, stock and rosemary and bring to the boil. Turn down the heat and simmer gently for 40 minutes.
Add the sour cream or yoghurt and blitz with a hand blender. I like a chunky texture, so I don’t blend the soup completely.