Recipe: Hearty Winter Potato Leek Soup


6 Medium Potatoes, peeled and chopped

3 Medium Leeks, sliced and rinsed

2 Tbsp extra-virgin olive oil

4 cups beef stock

½ cup Cream

3 bay leaves

1 Tsp ground coriander

1 Tsp celery salt

2 Tbsp+ chopped chives

2 Tsp+ ground black pepper

½ tsp paprika




1.      Slice the leeks and potatoes, taking care they are no more than ¼” thick.

2.      Heat 1 Tbsp olive oil in a large soup pan. Stir in the sliced leeks and potatoes and cook 4-6 minutes, stirring frequently, until they begin to brown.

3.      Slowly add the beef stock and reduce heat. Cook until the vegetables are soft, about 20 minutes, then stir in the cream, bay leaves, coriander, celery salt, 2 Tbsp chives and 2 tsp black pepper.  Heat through, about another 5-10 minutes.

4.      Remove the bay leaves before pouring soup into a food processor.  Puree until smooth.

5.      Ladle into serving bowls and garnish with remaining chives, black pepper and paprika. Serve warm.



Makes 4 Servings