Roasted Potato Leek Soup

3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts. Chop.
2 tbsp butter
1 medium onion, chopped
1 garlic clove, minced
6 cups chicken or vegetable stock
2 lbs potatoes, peeled and diced into half inch pieces, roasted
1 tsp fresh sage, finely chopped
salt and pepper to taste

Directions: 

1. Cook leeks, onions and garlic in butter in a large sized sauce pot. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown the leeks.

2. Meanwhile, roast potatoes in a cast iron skillet until cooked.

3. Add stock and potatoes. Bring to a low simmer and cook for 20 minutes. Add sage, salt and pepper and simmer for another 5 mins.

4. Scoop soup mixture into a blender, puree and return to pot. Add salt and pepper to taste. Enjoy!

5. Optional: Only puree half of the soup mixture for a chunkier version.

Your question: Do you have any favourite soups? (post your comments below)