An awesome, minimalist interpretation of a French classic, Entertaining with Beth‘s Potato and Leek Soup is sure to please any dinner.

Serves 8

2 tbsp (30 ml) olive oil
1 yellow onion
2 stalks celery, chopped
4 leeks, white parts only
2 garlic cloves, chopped
2 russet potatoes, peeled and cubed
½ cup (75 g) of cauliflower
4 cups (950 ml) of chicken broth
1 tsp (6 g) salt
¼ tsp (1.5 g) pepper
2 tbsp (30 ml) chives, minced

for croutons
1 small baguette, sliced and chopped (about 2 cups)
2 tbsp (30 ml) olive oil
1 garlic clove, minced
salt and pepper to taste

In a large stock pot sautee the onion, celery, leeks, and garlic until soft and fragrant. Add potatoes, cauliflower and chicken broth. Simmer until fork tender.

Puree soup in batches until smooth. Season with salt and pepper and garnish with fresh chives and croutons.

For the croutons:

Slice baguette in round slices and then slice in bite sized chunks. Toss with olive oil, garlic, salt and pepper. Bake at 375F (190 C) for 5-10 mins until golden brown.

[Entertaining with Beth]