With fall comes the bright red, yellow, and orange of sugar maple, oak, and birch leaves changing, along with frost warnings and brisker air. Nothing feels better on a cold, dark evening than warm soup, hot chili, or a piping casserole. Comfort food that makes the season that much more enjoyable.
Leek and Potato Soup
- 3 tablespoons olive oil
- 3 small leeks white parts thinly sliced
- 1 teaspoon cumin
- 1 tablespoon fresh ginger grated
- 1 teaspoon smoked paprika
- 1 apple cored and diced
- 4-5 potatoes cut into 1-inch chunks
- 2-3 cups vegetable broth
- 1 ½ cups milk
- Salt and pepper to taste
- Fresh chives chopped
- In a large saucepan, heat the olive oil over medium-high. Add the leeks and sauté until limp, about 2-3 minutes. Add the cumin, ginger, and paprika, then sauté another minute.
- Add the apple and potatoes and sauté 1 minute. Add the broth (enough to cover half the potatoes) and the milk, then bring to a simmer. Reduce heat to medium, cover and simmer until the potatoes are tender, about 12 minutes.
- Transfer the soup to a blender and blend until smooth. Return the soup to the saucepan. I like the soup a little lumpy, so I use an immersion blender and leave a few chunks of potatoes. If you find the soup is too thick, you can thin it with extra vegetable broth. Season to taste. Garnish with chopped chives.
- It takes about 30 minutes from start to finish.