Leek Potato Cream Soup

I’ve been in a soup mood, can you tell?  Trying to savor each last second of cooler to cold weather here on the North shore, I’m longing for the nurturing textures of a bisque and crusty gluten free bread whenever possible.

This one was inspired by the huge leeks I’m getting in our CSA box right now.

Leek Potato Cream Soup

• 2 large leeks, green tops cut off, and whites finely sliced
• 1 lbs russet potato, peeled and cubed  (about 2 medium sized potatoes)
• 4 cloves of garlic minced
• 4 tbls butter
• 6 cups vegetable stock
• 2 bay leaves
• 1/2 cup creme fraiche
• 1/2 tsp sea salt
• 1/2 tsp white pepper
• feta cheese
• arugula

1.  In a stock pot, melt butter and saute leeks and garlic until softened.

2.  Add Bay leaf, salt, pepper, potatoes, broth, salt and pepper.  Simmer for a good 40 minutes.

3.  Using a hand blender, puree the soup.  If you don’t have one of these handy little tools a blender or a food processor works as well, but it’s much more work.

4.  Add the creme and blend into the soup.

5.  Serve with a small bundle arugula and feta cheese on top.

Serves 6-8