Leek has been one of those vegetables that I have seen often but never tried before and hence I was unaware of its exact taste. It is harsh when raw but when cooked it becomes extremely delicate like an onion with some inherent sweetness. It’s taste and texture when cooked with butter makes leek an excellent component for soups. So I combined them with potatoes which gave the whole soup a nice blend of taste and body. It is quite filling even if served as the only dish for lunch or dinner. The toasted bread crumbs on the side definitely elevated the dish.
Recipe for Potato and Leek Soup
Serves : 2-3
- 2 leeks, cleaned and dark green sections removed chopped fine
- 3 tablespoons unsalted butter
- 4-5 large potatoes, finely chopped
- 4 cups water / vegetable stock
- 1 cup cream (Optional)
- 1/2 tsp crushed black pepper
- Salt to taste
- In a large saucepan, heat butter over a low flame. When the butter melts add the chopped leeks with a heavy pinch of salt.
- Cook the leeks slowly over low heat till tender. This can take around 25 minutes. Stir occasionally.
- Add the potatoes, salt and the stock. Raise the heat to medium-high and bring the soup to a boil.
- Reduce the heat to low, cover the soup and let it simmer till the potatoes are done. This can take around 45 minutes.
- Once the potatoes are done, turn off the heat and blend the soup with an immersion blender. If you are planning to use a mixer with a blending jar, let the soup cool before you blend it. If you try to blend hot soup, it may spray all over the kitchen.
- Once you have a smooth soup, add in the cream (optional) and crushed black pepper. Taste and adjust the seasoning.
- Serve with croutons or crackers.
- Use a low to medium heat to cook the leeks. You don’t want them to take on colour.
- Let the soup come to room temperature before blending it in a mixer. Also, blend the soup in batches.