It's a wintery December day outside - cold, windy and rainy. I went for a walk between downpours but was chilled to the bone when I got back to the house. Wanting something hearty and warm, I headed right to the stove and started cleaning the leeks I had picked up the day before, just because they looked so fresh and were wonderfully aromatic.

When you work with leeks (poireaux in French) you want to make sure you clean them very well. They are generally full of sand as they are covered by soil (that is how the white part stays white and tender). 

Tip: Wash the cutting board and knife after cutting leeks or you may cross contaminate your next ingredients with sand.

This soup is versatile so feel free to add other aromatics to the soup - like garlic or carrots or onions. I keep it simple, here is the recipe:

3-4 chopped large leeks, white and light green part only - clean and rinsed well

5-6 medium golden potatoes, peeled and cut into cubes

2 medium shallots - chopped

3 tablespoons butter

2 tablespoons olive oil

1 quart vegetable broth (or chicken broth)

Small bunch of chives - minced

Salt and Pepper to taste.

Wash the leeks very well by placing chopped leeks into a large bowl and adding water to cover well. Swirl around in bowl and let sit for a few minutes. Pull leeks out into strainer (do not pour the water over the leeks in a strainer as you will end up pouring the sand back onto the leeks). Repeat until you are sure all leeks are free of any loose dirt.

Sauté leeks and shallots with the butter and oil in large pot until golden. Add potatoes, stir to coat. Add broth and 1 cup water. Cook until potatoes are soft. Add salt and pepper to taste.

Blend with hand blender or transfer to blender to blend smooth or to your desired consistency. (I like the soup a wee bit chunky but blend to your personal preference). Be careful if using a stand blender when blending hot liquids - only fill the blender 1/4 full as the hot liquid can expand and explode all over you and the kitchen (trust me on this one - I have personal experience!).

Pour into serving bowls, top with chives and enjoy with fresh baguette.