Potato soup

. Sorry for the picture, soup just doesn't photograph well.

We love this soup, quick and easy for a weekday yet so yummy. Serve it with some nice bread and a whipped butter and you have yourself a bit of a gourmet dinner on a rainy Tuesday.

The original recipe calls for heavy cream but I usually make it with crème fraîche or sour cream. Most times I only add lime juice but last time I made it I had some white wine left from making risotto so I added that at the same time as the stock.

Ingredients:
2 lbs (900g) potatoes
1 leek
6 ½ cup (1.5 L) stock (chicken or vegetable)
3/4 - 1 cup crème fraîche (or sour cream or cream)
2 Tbsp lime juice
(1/4 cup (50 ml) white wine)
1 pkg bacon
pepper

Slice leek and fry in some oil. Peel and cut potatoes into smaller pieces and add to the leeks. Add the stock and boil for about 10 minutes or until soft. Cut the bacon in small pieces and fry in a pan. Remove the pot from the heat and mix with handmixer. Add limejuice and crème fraîche and bring to a quick boil again. Sprinkle bacon bits on top and serve.

Adapted from Buffé Feb 2009.