The good folks of Boulder need to send me the morning memo about what to wear each day. Lately there has been a lot of legs and arms on display because spring arrived and yet I have found it so chilly that I’ve still been getting around in my jacket and boots. But then this morning I went for a run, came home hot and sweaty and jumped in the shower and then got dressed in a skirt and light cardigan. I decided it was time to dress for spring but I went out the door and froze whilst everyone else was dressed for winter. Today was so cold and so windy. So I came home and got back into my warm, snuggy winter gear.
The weather has been up and down but I have been warned that this is normal in April. Yesterday was a gorgeous, warm day for the kids’ sports and a short hike.
But today we are back to cold weather which calls for warming food like this soup. Potato and Leek is always a hit with the kids and they especially love it with a crusty baguette. It is one quick and easy meal.
potato and leek soup
2 tablespoons olive oil
1 tablespoon unsalted butter
2 – 3 leeks, well washed, halved and thinly sliced
2 cloves of garlic, crushed
1 tablespoon finely chopped rosemary
5 large potatoes, peeled and cut in 3cm pieces
4 cups chicken stock
1/4 cup cream
sea salt and freshly ground black pepper
Saute the leeks in the large pot with the olive oil and butter until soft. Add the garlic and rosemary and cook for another couple of minutes. Add the potatoes and stock then bring to the boil. Turn down to a simmer and cook until the potatoes are cooked, about 25 minutes. Puree the soup in a blender or with a stick blender and then stir in the cream and season to taste.
Finish with a good grating of parmesan and serve with a crusty baguette.