Roasted Potato and Leek Soup

This is one of those soups that I never use a recipe for

It ends up a little different each time I make it.

This time I started off by tossing chopped potatoes in oil and S&P

and roasting at 400 degrees for about 30 min.

While they were roasting I sautéed a diced red onion, chopped up leeks

and a few cloves of garlic, all in butter of course!

Once a little browned, I turned the heat down to medium and added

and few cups of veggie stock.

Then added the hot roasted potatoes.

Then I used my immersion blender to puree, sometimes

I like to leave it a little bit chunky.

Then I added a few dollops of  cream, for flavour

and color. and then add some dried or fresh herbs of your choice

and  more S&P to taste.

Serve up topped with some chevre and fresh herbs