Potato and Leek Soup

Winter is still here with a vengeance and there is nothing better than a delicious bowl of hot soup.  This is one of our favourites.  This is a Julia Child recipe I found on line.

I must admit I did make some changes, not because I think I can improve on Ms. Child's recipe, but only because I did not have some ingredients and had to substitute.  Regardless, the results were delicious, and I would probably use the same ingredients again.

Ingredients
2 tablespoons canola oil
4-5 russet potatoes, peeled and roughly chopped
3 large leeks (1 pound) cleaned and thinly sliced  (I used 2 leeks)
6 cups vegetable or light chicken stock (I used chicken stock)
Kosher salt to taste
1-2 tablespoons freshly squeezed lemon juice
1/2 cup heavy cream (I used 1/2 cup plain non fat greek yogurt)
1/2 cup creme fraiche (I used 1/2 cup plain non fat greek yogurt)
1/3 cup minced parsley or chives (I omitted this)

Directions
Heat the oil in a large stockpot or dutch oven, over medium neat.  Add the leek and potato.  Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8-12 minutes (this time will vary greatly depending on the surface area of the bottom of your pot)

Add the vegetable stock, and bring to a boil.  Reduce the heat to low, and simmer for 30-40 minutes, or until the vegetables are tender.

Blend until smooth either using an immersion blender, or by carefully transferring to a blender in batches.

Add the cream (I added the full cup of yogurt at this point ), season to taste with salt and add lemon juice.

Ladle into bowls and garnish with a dollop of creme fraiche, and a healthy sprinkling of minced parsley. (I just ladled the soup into the bowls and served as is).