Potato Leek Soup

This soup was made for me first by my talented awesome-o husband, its easy and delicious.

Leeks in this soup are a revelation, they lighten the soup and add a delicate flavour.

The real trick here is the sour cream added in the end. It adds a slight acidity that really lifts the flavours in the soup. The idea for the sour cream addition came from the best potato-leek soup I I have ever had - from a great little take-out place called Gregoire's in Berkeley, CA. Their version had truffles which put it over the top.

Ingredients

Leeks
Potatoes, cooked and peeled
garlic
sour cream

(Yes, just four ingredients!)

Method

The main thing to be real careful about with leeks is that they tend to have a lot of sand trapped between their leaves. So chop the white parts of the leeks roughly (discard the green parts) and thoroughly wash them. And I mean thoroughly.

Add butter, garlic and leeks to a pan and cook till the leeks are softened. Chop the potatoes roughly and add to the pan. Season with salt and pepper, add some water and stir everything together. Let it simmer for a few minutes.

Transfer to a blender and puree till smooth. Return the soup to the pan and stir in a few tablespoons of sour cream to taste. Thin out the soup with milk/water to the desired consistency. Serve hot.

For two big leeks, use about one big potato. The potatoes should not overpower the leeks.