Hearty French Leek and Potato Soup

My Weekly Flowers from Trader Joe's, and some left from Valentine's Day. If you haven't ever purchased "wax flowers", they are very inexpensive and when you pinch the waxy head they smell like fresh lemon!

Enough about flowers, as this post is really about satisfying soup and I have a 5 minute recipe to easily follow...
Soup is so satisfying to eat when it's cold outside, and paired with a few slices of crispy French bread it makes an entire meal... 

As I shopped for weekly groceries at Trader Joe's I spied the leeks, and it called to mind the many lunches that I enjoyed as a teen spending a summer with mes cousins français, with soup served as a main course... 

With a quick Google search on my smart phone (what would we ever do without our phones!) I sourced several recipes which allowed me to quickly find the ingredients for a simple potato and leek soup. I created my own combination from the recipes and here is what I came up with...
1 tablespoon olive oil
4 leeks, trimmed and sliced
3 large russet potatoes (baking potatoes) peeled and chopped
1 quart vegetable stock
1 cup cream or half and half
sea salt
pepper

Cook leeks in a medium sized pot on medium in the olive oil for about 5 minutes until glazed and soft. Be sure to stir and cook them for about 5 minutes.  Add vegetable broth and potatoes and cook covered on high until the potatoes are tender, for about 10 minutes. Add cream and stir, season to taste with salt and pepper. Pulse with immersion blender until a smooth consistency is achieved. If it's too thick for your liking it can be thinned out with white wine or more broth if you have any around...
It's not a low cal dish so I will be eating a small bowl and just may (or may not:~)) be skipping the French baguette that my husband was instructed to bring home tonight...

Feel free to make those lower calorie substitutions and a dollop of plain yogurt would be mighty fine on top too...

Enjoy!
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