Wouldn’t a warm cup of potato leek soup be nice on a cold day?
You will need:
- 2- 3 Tbsp. butter or oil (I use Earth Balance® spread)
- 3 medium potatoes, peeled and cubed
- 3 leeks
- 4 cups (1 quart) water, stock or broth
- Pepper and salt to taste
1. Prepare the leeks: Because the white part of the leek grows in layers more loosely connected than the tightly-packed bulb of an onion, it has a tendency to get sand and grit inside. You need to get the sand and grit out of the leeks before you cook them. First, cut off the roots and green parts of leaves, leaving the white straight part. Slice the leek lengthwise and then chop them into semi-circles. Place them in a colander and wash carefully with running water. Loosen the layers with your fingers so the water can get between into the trapped sand or soil (TheKitchn has more about leek preparation). It isn’t difficult, but is more work than simply chopping onions.
2. Melt the butter or heat oil in your favorite soup pot over a medium heat. Add the peeled, cubed potatoes and the clean, chopped leeks. Cook, occasionally stirring gently, for about five minutes until the vegetables have started to soften and are nicely coated with the butter or oil.
3. Add liquid of your choice (water, stock or broth) and salt (optional). Bring to a boil over medium high heat and then reduce to a simmer. Simmer 30 minutes, so the potatoes are now soft.
4. Remove from heat. Use an immersion blender to puree the soup. A standard blender will also work, but the immersion blender allows you to leave some larger bits if you prefer.
5. Serve hot in cups or bowls.
Do you have a favorite recipe that uses leeks?