I actually make this kind of soup out of any kind of combination of root vegetables throughout autumn and winter and it is indeed part of the comforting cold weather "diet", which meant to give you some warmth in the coldish, wet and sometimes depressingly grey (short) days.
|cream soup with baguette|
Creamy leek and potatoe soup (prep. 10 mins, cooking 20 mins)
1 big long leek
1 big potatoe
cca. 500 ml stock
cca. 150 ml cooking cream
salt, pepper and grated nutmeg to taste
1 tbs olive oil
Melt the butter and the olive oil. Clean, wash and slice the leek, put it on the oil. Add salt and pepper, and let it cook for 5 mins on a low temperature. Peel the potatoe and the carrots and dice them. Important that they are the same size otherwise they will not cook evenly.
Add the potatoe and the carrot cubes to the leek and let it simmer together. Pour the stock over the veggies and cook for at least 20 mins (or until they start falling apart).
Put the vegetables in a blender (without the stock) and add the cream. Blitz is for 2-3 mins until it gets smooth consistency.
Pour the mash back to the stock and season it with pepper and grated nutmeg. Serve with dripping of olive oil on the top.
The variation of vegetables used in this soup just depends on personal taste and the content of your pantry :)