I know you’ve all been wondering where I have been.  Sorry.  It’s been a crazy few weeks.  I am currently planning lots of new things for sophistimom (thanks to some of the ideas of our creative reader, Brooke, at ConversationsWithACupcake).  All the brainstorming is cutting into time I could be spending making new posts.   Don’t worry, though.  The new and improved sophistimom.com will be online soon.

While you’re all waiting though . . .

Here is a very simple and comforting soup you can make in a hurry.

potato leek soup

3 medium size leeks, cut in 1/2 inch slices (for directions, click here)
2 tablespoons unsalted butter
4-5 medium potatoes, peeled and diced in 1/2 inch pieces
kosher salt and freshly ground pepper
4 cups (1 litre) homemade chicken stock or low sodium canned chicken broth
1/2 cup (60g) sour cream

1.  In a stockpot set over low heat, saute leeks and butter for 5 minutes.  Add in diced potatoes and 1 teaspoon of salt.  Cook for 10 minutes, or until the leeks are tender.  Stir occasionally.


2.  Pour in chicken stock, and simmer, uncovered, for 15-25 minutes, or until the potatoes are tender.  Add pepper and more salt to taste.
3.  Working in batches, use a blender to puree the soup, then stir in sour cream.  Serve with a garnish of chives and a dollop of sour cream.