Although I might feel like spring is just around the corner our weather is not cooperating. It was down right cold here this week! And although I'm really craving fresh greens it was another soup day. Beautiful potatoes from the farmers' market last week and with corn and leeks that we froze from last summers' harvest turned into this bright yellow potato leek soup. I splurged and bought chives at the grocery store to add to a few meals this week (not local but better than candy). They were just the right hint of spring to this very cozy soup.
In large pot melt the butter and sweat the leeks until tender. Add the potatoes and vegetable stock until everything is covered. Let simmer on the heat until the potatoes are fork tender. Add the cumin and tumeric, stir, and then add salt and pepper to taste. Let simmer again for 5 minutes to let the flavours develop. Taste and adjust seasoning if necessary. Puree the soup with a hand blender if you have one or remove from heat and puree in small batches in a blender and then return soup to the pot. Add milk until you get to the consistency you enjoy. Add corn and heat through. Chop fresh chives or what ever fresh herb you think would go well. This soup actually freezes really well too. The tumeric really gives the soup a beautiful bright yellow colour. Enjoy!
I love reading signs displayed by businesses and churches. We drove past this sign in the Town of Uxbridge this week on our way to a quilt shop and one of my favourite cooking shops. Don't you just love the humour!