I've been making soup like it's going out of style here at The Works. Last week was lentil soup, that wasn't a huge hit. I froze most of that. Yesterday, however, I made potato and leek soup.

I can't emphasize enough how easy and really practical is is to whip up a big pot of simmering goodness. I usually make quite a bit and freeze half the batch. I always have stacks of soup in my freezer to make a quick lunch (if you keep it frozen, it will keep the rest of your lunch cold!) or to defrost for an informal dinner party when I'm at a loss. (Some fancy garnish can make you look like a rock star!)

Also, and this is the most important, it is cheap. Potatoes and leeks? How much did that cost me? Like, $5.00. Seriously folks, do yourself a favor and make some soup.

Potato & Leek Soup

You will need:
about 4 leeks, cleaned well, sliced lengthwise and chopped. White and light green parts only
4 medium sized potatoes, peeled, and sliced into 1/4 inch rounds
5-6 cups of chicken stock or broth, or vegetable stock
some nice olive oil, enough to coat the bottom of your pot
plenty of salt and pepper

Cook the leeks in the olive oil over medium high heat for around 5 minutes or until they start to smell yummy.
Put the potatoes and stock in, season generously with salt and pepper and bring to a boil.
Reduce heat to simmer and cook until the potatoes start to fall apart, about 25 minutes.

You can use a blender to make the soup smooth or leave it chunky and rustic. I like it somewhere in between.
Garnish with sour cream, creme fraiche or plain yogurt. (I also added a splash of apple cider vinegar right at the end, but this step isn't necessary.)

Enjoy this with a big salad with bacon and a poached egg or as a start to a meal featuring fish or chicken. Instant rock star!