Red Potato and Leek Soup
- 2 cups leeks, roughly chopped (I used one very large leek)
- 1 medium cooking onion
- 3 tablespoons butter
- 7 cups chicken broth
- 7 red potatoes, cut into ½-inch cubes (about a pound)
- ¾ cup light sour cream
- Salt and pepper to taste
- Cheddar cheese and bacon for topping (optional)
- In a large pot, melt butter over medium heat. Saute leeks and onions until very soft; at least 10 minutes. Take care not to let them burn, lower heat if necessary.
- Add the broth and potatoes and bring to boil.
- Reduce heat and simmer until potatoes are tender, about 10 minutes.
- Add sour cream and puree the soup with an immersion blender until smooth. (If you don’t have an immersion blender you can do this in small batches in a regular blender but be careful – it’s hot!)
- Enjoy the soup now or, if you have time, allow it to lightly simmer for another hour to intensify the flavors.
- 1 1/2 pounds Sunshine, red kuri or butternut squash, peeled and cut into 1-inch cubes (3 cups)
- 1/2 medium onion, coarsely chopped
- 1 bay leaf
- 1 medium fennel bulb, cored and cut into thin wedges
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- Chopped toasted pecans and small marjoram leaves, for garnish
- Preheat the oven to 375°. In a large saucepan, combine the cubed squash with the chopped onion, bay leaf and 3 cups of water and bring to a boil over high heat. Cover and simmer over low heat until the squash is tender, about 20 minutes.
- Meanwhile, on a large rimmed baking sheet, toss the fennel wedges with the 1 tablespoon of olive oil. Season with salt and pepper and toss well. Roast for about 25 minutes, until the fennel is tender and starting to brown.
- Discard the bay leaf from the soup. Working in batches, puree the soup in a blender. Return the soup to the saucepan and warm over low heat. Stir in the butter and season the soup with salt and pepper. Ladle the soup into bowls and garnish with the roasted fennel, pecans, marjoram leaves and a drizzle of olive oil.
MAKE AHEADThe soup can be refrigerated overnight. Reheat gently.