As the temperatures get cooler and the days shorter, there's nothing more comforting than preparing a home-cooked meal to share with friends or family. These recipes will help keep you warm through rain and snow as well as ensure that you make the best of winter flavours.
Creamy potato soup with crumbled blue cheese
This creamy soup is inspired by the French vichyssoise soup - a lovely mix of potatoes and leeks. It can be enjoyed cold in the summertime but is also delicious served hot during the cold winter months.
- 2 ounces of pancetta, roughly diced
- 1/2 white onion, diced
- 2 cloves of garlic, crushed
- 3 leeks, chopped (use white and light green parts only)
- 2 bay leaves
- 2 cups of low-sodium chicken stock
- 1 pound of Yukon Gold potatoes (about 8 small potatoes)
- Salt and freshly ground pepper
- 1/4 cup of crumbled blue cheese
- Chives, to garnish
1 In a stockpot, add the pancetta on medium heat and cook until some of fat renders (about 3 minutes). Add the onion and stir. Add a drizzle of oil if needed. Cook until the onions are soft and translucent. Add the garlic.
2 Chop the leeks and add to the stockpot. Saute for 2 minutes. Peel the potatoes and cut into bite-size chunks. Add them to the pot and season lightly with salt and pepper. Add the chicken stock. The liquid should just cover the potatoes and leeks. Add water to cover if there isn't enough stock to do so. Add the bay leaves. Bring to a boil and reduce to a simmer. Cover.
3 Simmer for 30 minutes. Taste, and adjust seasoning with salt and pepper. Remove the bay leaves and blend with an immersion blender until the soup is smooth. Add a touch of water if the soup is too thick for your taste. Strain the soup to remove any lumps and strands of leek. Serve warm with crumbled blue cheese and garnish with chives.