soulful leek and potato soup

It has been cold here lately. The weatherman's "sub-zero temperatures" really doesn't convey how friggin' cold -24C with windchill can be. Cold weather is among my excuses for making soup. This leek and potato soup warmed us up good -- and it's tasty to boot.

leek and potato soup

2 leeks, tough ends removed, sliced lengthwise, washed, and sliced
3 large potatoes (I used yukon gold), peeled and cut into chunks
ground black pepper
1-2 teas coriander
1 Tbs of dried thyme
3-4 C chicken broth
1/2 C cream
croutons*

Saute the leeks, potatoes, and spices in a bit of olive oil and a pat of butter. When the leeks have softened, add enough chicken broth to cover well. Bring to a boil, then simmer until potatoes are done (20-25 mins). With a slotted spoon, remove potato chunks into a bowl. Mash the potatoes or puree them with a hand mixer, then add back into the soup. Stir in cream. Serve, topped with croutons.

*I cut leftover french or italian bread into cubes and stash it away in a ziplock bag in the freezer for occasions such as this. To make croutons, I take some cubes out, toss them in olive oil, salt, and a pinch of dried herbs (such as thyme or italian seasoning), and then broil until toasted, shaking the baking sheet often.