Soup for lunch in the winter is so comforting. I like to make them on Sundays from October until April. Even on the worst of days, a bowl of warm soup will make you feel better.
Cleaning leeks are little tricky. I learned this trick in culinary school. Trim both ends of the leek then split down the middle. Chop them into 1/4″ pieces. Put those pieces in to a bowl of water. The water should completely cover the leeks. Let them soak a few minutes and mix them with your hand to move them around. With your hands remove the leeks onto a plate. Do not strain, as the dirt that has fallen to the bottom of the bowl will then be incorporated with the leeks.
Once the leeks are cleaned its time to start cooking. In a large stock pot, sauté onions and leeks in butter. Stir occasionally until they are translucent, about 4 minutes.
Add the wine, sauté for couple minutes before adding the bayleaf, pepper, stock and chopped potatoes.
once boiling reduce heat to med-low, and allow to simmer for 20 minutes. Add cream and simmer for an additional 15 minutes.
Now is the time to add salt and seasonings. IF you add them too early, the potency of the spices will diminish. Adding salt too early, could make your broth too salty. As the liquid reduces, the salt flavour increases.
This recipe will last in the fridge for 4 days. It can also be frozen. make sure to use a freezer safe container and don’t fill too much as it will expand as it freezes.
Picky Eaters Tip: This soup is not spicy. In theory it should be ok to eat. My picky eater won’t eat potatoes or onions. But if yours is ok with both, entice them by topping it with a lot of shredded cheese and bacon bits.