So very French and not to mention easy and very tasty. Leek & Potato Soup served chunky, smooth or a mixture of both is a fantastic winter dinner. It takes just a little over an hour from start to finish and if you have an immersion blender its a great excuse to get it out to play. The more you puree it the smoother and thicker the soup gets.
I topped the soup with some croutons I made out of sliced bread, chives and grated Gruyere. Like all of the recipes made so far from Around my French Table, this is a winner. In fact I am making it again this weekend and with just the two of us we get a couple of meals out of it.