Leek Soup

I love the way leeks look in the garden - so architectural with their thick stalks and tall fan of deep green leaves. They are also the perfect veggie for a year round garden, as they are very cold tolerant and can be harvested throughout winter with just a little protection. Yet, until I first grew them three years ago, I don't think I had ever eaten a leek! So when my first planting was ready to harvest, I had no idea what to do with them. Lucky for me, I happened upon a good recipe in Canadian Living magazine and with a little tweaking, I think it's now the perfect soup for a cold winter's day.

Leek Soup

2 tbsp olive oil

3 leeks (white and light green parts only), thinly sliced

2 stalks celery, diced

2 medium carrots, diced

1/4 tsp dried thyme

dash of salt and pepper

3 medium potatoes

4 cups of sodium-reduced (or homemade!) chicken stock

2 cups water

In a medium-sized pot, heat oil over med-high heat. Saute leeks, celery, carrots, thyme, salt and pepper until softened - about 8 minutes.

Add potatoes, stock and water. Cover and simmer until potatoes are tender - about 15 minutes.

With a hand blender (or in a regular blender - just let soup cool a bit first), puree soup until smooth and reheat for a few minutes on med-low heat.

Enjoy with crusty bread!