Leeky Potato Soup

I was randomly looking for food inspiration when I stumbled upon a cooking video of a garlic potato soup. I sat on the idea for about a week, thinking where I can get the "spring garlic" - I don't know what it is exactly called, and since it's kinda like spring onion, I guess it wouldn't hurt to call it like that :P.

I have a very busy week (what's new?) and unfortunately, I didn't really have the time to scavenge markets for the garlic ingredient, so I played with the idea of using leeks. I like leeks when it's grilled or as garnish, but never really have tried to cook it as the main event. And there, I'm happy to say it was a success with flying colors!

Here's a nice warm soup for your rainy afternoons.

Ingredients:
- 300g chopped leeks
- 200g peeled and quartered potatoes
- 2 cups vegetable broth
- 1/4 cup all purpose cream
- salt and pepper to taste
- nutmeg (optional)

1. Heat oil in a pot. Saute the leeks until tender.
2. Add the vegetable broth and let it simmer for 5 minutes.
3. Add the potatoes. Set the stove in low heat and cover. Check often and make sure you still have enough liquid in there. Add water when necessary.
4. Use a fork to test if the potatoes are soft and almost mushy.
5. Strain the mixture, take the chunks of potatoes and leeks in a food processor. Add a little bit of the liquid too, and then pour the rest back in the pot.
6. Puree away.
7. Pour the pureed leeks and potatoes back in the pot and give it a stir.
8. Add the all purpose cream, stir, and simmer for another 10 minutes. If you think the soup is too runny and would like to reduce liquid, simmer longer.
9. Add a dash of salt and pepper to taste.


To serve:

Get a nice good looking bowl and pour the tasty soup. Sprinkle some nutmeg if you have some, and serve with a nice roll. Serves 2 - 3 depending on your appetite :P.