Can there be such a thing as a soup junkie? Our entire household is addicted to this one. Even my kids, who don't enjoy leeks, absolutely love it. I cook it regularly throughout the Winter and Spring and always serve it sprinkled with sharp and nutty-flavoured gomasio, which clashes splendidly with the soft-tasting leeks. Beware, make enough of it otherwise your household may turn into a Darwiniesque battlefield for the last drop.
Tastiest potato leek soup ever
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Recipe by: Busy:15 min, Total prep time: 40 min Serves: 4 |
Wash and peel the potatoes. Cut into small chunks (the smaller the faster they cook).
Melt on medium-low heat half the butter with the oil in a large pan with tall sides. Add the leeks (minus the reserved bowl) and cook for 7 to 8 minutes, until soft. Stir the leeks regularly so they don't brown. Add the potatoes, broth and milk, bring to the boil and simmer for about 25 minutes or until the potatoes are cooked through.
When ready, blitz the soup until it reaches a homogeneous and creamy texture. Season to taste with salt and pepper and add a bit more water if needed.
While the soup is cooking, melt the remaining butter in a small frying pan. Add the green leeks and gently melt for about 7-8 minutes.
Serve the soup in individual bowls with green leeks on top, a sprinkle of gomasio and fresh or toasted bread on the side. So absolutely gorgeous.
Prepare the leeks: remove any dry outer leaves and cut the tough green ends. With a long, sharp knife cut the leeks lengthways through their middle, stopping a couple of inches off the roots. The roots keep the leaves together, making it easier to wash them. Wash the leeks leaf by leaf and chop them finely, discarding the roots. Reserve a bowl of the greener leek strips.
Wash and peel the potatoes. Cut into small chunks (the smaller the faster they cook).
Melt on medium-low heat half the butter with the oil in a large pan with tall sides. Add the leeks (minus the reserved bowl) and cook for 7 to 8 minutes, until soft. Stir the leeks regularly so they don’t brown. Add the potatoes, broth and milk, bring to the boil and simmer for about 25 minutes or until the potatoes are cooked through.
When ready, blitz the soup until it reaches a homogeneous and creamy texture. Season to taste with salt and pepper and add a bit more water if needed.
While the soup is cooking, melt the remaining butter in a small frying pan. Add the green leeks and gently melt for about 7-8 minutes.
Serve the soup in individual bowls with green leeks on top, a sprinkle of gomasio and fresh or toasted bread on the side. So absolutely gorgeous.
Do make the gomasio, it takes 10 minutes to prepare and it will make the soup stand out even more (make a decent quantity of it as you can use it as a low-sodium replacement to salt in all types of dishes - it is fabulously delicious).
My second advice is to get the best leeks possible. if you can, stay away from the fatter ones, they are less tasty. Small Spring leeks have a more delicate flavour than their Winter counterparts so if using, replace the broth with plain water to allow their flavour to fully infuse the soup.
My third advice is to double the quantities so you make two meals out of it, you can also freeze it for future use.
If you enjoy the texture of leeks you can also eat this soup as a broth with small potato cubes and leeks in it. In that case, skip the milk and make sure you chop the leeks finely.
My second advice is to get the best leeks possible. if you can, stay away from the fatter ones, they are less tasty. Small Spring leeks have a more delicate flavour than their Winter counterparts so if using, replace the broth with plain water to allow their flavour to fully infuse the soup.
My third advice is to double the quantities so you make two meals out of it, you can also freeze it for future use.
If you enjoy the texture of leeks you can also eat this soup as a broth with small potato cubes and leeks in it. In that case, skip the milk and make sure you chop the leeks finely.
Ingredients
4 medium leeks
3 large floury potatoes
1 tablespoon olive oil
30 g butter
75 cL chicken stock (or vegetable stock for a vegetarian option)
25 cL milk
Salt and pepper
Gomasio
Bread
4 medium leeks
3 large floury potatoes
1 tablespoon olive oil
30 g butter
75 cL chicken stock (or vegetable stock for a vegetarian option)
25 cL milk
Salt and pepper
Gomasio
Bread
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3 Comments to “Tastiest potato leek soup ever”
February 4th, 2010 at 7:37 pm
2 Onions added to your recipe makes it scrummier !!
February 12th, 2010 at 10:09 am
As this is supposed to be a ‘vegetarian’ recipe it might be an idea to state vegetable stock instead of ‘chicken’!
February 22nd, 2010 at 2:00 pm
Hi Soli, that is a good suggestion, actually my mum adds one in her version of this traditional soup. My personal taste dictates me not to add onions though as I love leeks and I feel onions dilute their taste a bit. One thing I do add though sometimes is a couple of garlic cloves. I refrained from adding these in this recipe because traditionally this soup does not have any garlic, and if I were to listen to myself ALL TD recipes would have garlic!
Nick, good point, I added vegetable stock as an option in my ingredient list!