Potato and Leek Soup

It's winter! While it's been unseasonably warm (thanks, Global Warming), it's starting to feel half-frigid now.  Time for some hearty dishes to fight the winter chill!

So today I thought I would make an Australian favourite - Potato and Leek soup.   It's so easy my three year old Xander could probably make it. If he could read and use knives (don't let your three year old use knives, yo).

Potato and Leek Soup

Serves 8-10

Ingredients

1 tablespoon oliveoil

2 large leeks, sliced (white part only)

4 garlic cloves, smashed with a hammer like the son of a bitch who cut you off in traffic today.  That's it, get it out (but only in your mind, don't assault people - it's not great for long-term survival)

1kg potatoes - wash, peel, chop

2 litres chicken stock

Salt, pepper, sour cream (to serve)

Instructifications

Heat the olive oil in a large saucepan. Add the leeks and garlic - stirring for 3 minutes until softened.

Add the potatoes.  Cook, stirring for 5 minutes.

Pour in the chicken stock, sprinkle with salt and pepper, cover and bring to a boil.

Reduce heat and simmer for 15-20 minutes or until the potato is very soft.  Remove from heat and let sit for 15 minutes.  No seriously.  If you try to blend freshly boiled soup you'll get burning death all over you.

If you have a stick blender, blend the entire pot of soup at once.  If not, blend in small batches until smooth.  Season to taste.  Serve with fresh ground pepper, a dollop of sour cream and a crusty bread.