food

One of our favorite things about fall is cooking (and eating!) seasonal comfort foods like hearty soups, stews and casseroles. This creamy potato leek soup will warm your belly from early October until the final frost melts in March. Best enjoyed with friends and family.

Serves 6

30 mL (2 tbsp) unsalted butter (or olive oil)
1 medium leek (white and light-green parts only), chopped
30 mL (2 tbsp) dry sherry or white wine
950 mL (4 cups) russet potatoes (about 2), peeled and cut into 13-mm (1/2-in.) cubes
475 mL (2 cups) low-sodium chicken broth
5 mL (1 tsp) salt
Ground white pepper to taste
235 to 295 mL (1 to 1 1/4 cups) milk
10 mL (2 tsp) fresh chives, minced
60 mL (1/4 cup) carrots, finely shredded

Heat butter or oil in large saucepan over medium-high heat. Add leek; sauté until golden, about 5 minutes. Add sherry and potatoes; cook, stirring constantly, until sherry evaporates, about 30 seconds. Add broth, salt and pepper (to taste) to saucepan; bring to a boil. Reduce heat to simmer; cover and cook until potatoes are tender, about 20 minutes.

Ladle potato mixture into blender. Add 235 mL (1 cup) milk; blend until very smooth. Return soup to saucepan; cook over low heat until warmed through. If soup is too thick, add milk to reach desired consistency. Adjust seasoning as needed. (Soup can be refrigerated for up to 3 days and reheated just before serving.)

Ladle soup into individual bowls. Garnish with minced chives and shredded carrot.

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