I found this recipe in "Elle" magazine and just had to try it. This is a great comfort food recipe for cold & flu season, as it helps fight those bouts of the chills! It's also a nice recipe for dinner parties because, although it's a little time-consuming to prepare, it is easy to make, and is quite filling, so a little goes a long way. Hope you enjoy it!
- Wash and peel the potatoes and cut into small chunks.
- Wash and chop leeks.
- Peel and chop ginger (I couldn't find whole ginger in the supermarket, so I just used regular ground ginger, 1 to 1-1/2 tsp, I think.) Cut or tear the bread into small pieces.
- Heat olive oil in a pan and add bread.
- Brown bread until just toasted.
- Move bread onto a paper towel-lined plate to absorb excess oil.
- Wash and chop chives (Here again, I just used dried chives as the store was out of fresh.).
- In a large saucepan, cook potatoes in the bouillon for 25 minutes.
- In a sautée pan, melt butter and stir in ginger.
- Then add the leeks and let sautée 8 minutes, stirring often.
- When the potatoes are ready, add the leeks and the bread to the saucepan.
- Mix well.
- Add salt and pepper to taste.
- Pour into soup bowls.
- Sprinkle with chives and serve topped with a spoonfull of sour cream.