Leek Soup
Leek has a mild onion like flavor. Leek plant is native to the Middle East and Eastern Mediterranian lands. Combined with potatoes, it makes a rich creamy soup which can be a main course served with crusty bread. Using milk instead of extra stock/water after you puree the cooked vegetables is an option if you do not want to use cream. The initial stock obtained while cooking the potatoes can also used for the soup.
Servings
4
Servings
4
Ingredients
Instructions
  1. Clean the leeks after discarding the top leaves. Slice the white and light green part of the leek into circles or semi circles depending on the size. Wash well both before slicing and after. Drain.
  2. Heat the oil in a pan. Add the butter for extra flavor and sauté the sliced leeks with a pinch of salt and pepper until soft. Reserve a spoonful for garnishing.
  3. Peel and cut the potatoes into cubes. Cook in lightly salted water. Drain and reserve the water.
  4. Add the potatoes to the sautéed leeks.
  5. Puree the cooked vegetables with a little of the potato water/stock or milk
  6. Add enough liquid to make the soup up to 1 liter or more if desired. The soup can be as thick or thin as you prefer depending on the amount of liquid you add. Seasoning needs to be adjusted accordingly.
  7. Add additional salt and pepper to taste and bring to a boil.
  8. Serve plain or with cream swirled through. Garnish with a little of the sautéed leeks.