This is a great recipe to warm up your half frozen winter soul, but you can try the chilled version as a lighter option to Vichysoisse (same recipe plus the creme fraiche, minus the parsley). If you are in the northern hemisphere and ready the embrace summer try this soup with fully skimmed chicken stock and serve very cold.
POTATO AND LEEK SOUP (serves 4) 
-3 or 4 potatoes
-3 leeks
-1 onion
-2 cloves of garlic
-2 cups beef stock
-3 cups water, hot
-2tbs. very finely chopped garlic chives
-3 or 4 potatoes
-3 leeks
-1 onion
-2 cloves of garlic
-2 cups beef stock
-3 cups water, hot
-2tbs. very finely chopped garlic chives
-2tbs. very finely chopped parsley
-2tbs. olive oil
-Salt and pepper to season
Finely chop the onion, garlic, leeks, and potatoes and try to make them look even in size. Saute all in 2tbs. of olive oil and don’t let them brown. Add 1cup beef stock and 1cup water, season and stir. Let it simmer until very tender. Add the rest of the liquid and bubble for 15mn. Blend the soup until light and creamy. Stir 1tbs. olive oil and serve with sprinkled greens.
-2tbs. olive oil
-Salt and pepper to season
Finely chop the onion, garlic, leeks, and potatoes and try to make them look even in size. Saute all in 2tbs. of olive oil and don’t let them brown. Add 1cup beef stock and 1cup water, season and stir. Let it simmer until very tender. Add the rest of the liquid and bubble for 15mn. Blend the soup until light and creamy. Stir 1tbs. olive oil and serve with sprinkled greens.
