This hearty soup is extremely filling, and simple to make in a pinch.

Serves 4:

• 6-8 medium sized red potatoes
• 2 leeks
• 2-4 cups low salt chicken / veggie stock.
• 1-2 cloves garlic
• 1-2 tbs olive oil or butter
• 1 cup half and half
• 1 cup whole milk
• 1/2 cup sour cream
• 1 tbs sage
• salt & pepper to taste.

Chop leeks in 1/4s then into 1/2 inch chunks, wash well.

Remove any blemishes from potatoes, and cube into bite sized pieces.

In a large pot, melt butter or heat oil.

Brown leeks with garlic (minced)

When they’ve softened, add potatoes, sage, and enough stock to cover potatoes. Reserve rest for thinning at end of recipe.

Bring to a boil, cook until potatoes are soft.

Add milk, half and half, sour cream.

With a stick blender mash about 80-90% of the potatoes. Leaving some chunks, this isn’t a purree soup.

Bring to a boil, to see how thick soup will be.

Add remaining stock until at desired thickness.

Add salt and pepper to taste.

Great served with marinated steak tips, and a simple salad. You could add cheese and ham chunks for an augratin styled soup.