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