Potato Leek Soup
As I already mentioned the main ingredients to this recipe are potatoes and leeks, both winter-friendly vegetables that you may have sitting in your cold cellar right now. Leeks are a beautiful vegetable however, they can be tricky to prepare as they like to hide dirt and sand between their layers. Be sure to wash them well because of this. Start by cutting off and composting their root ends and thick dark green parts. Cut the leeks in half lengthwise and rinse each half under cold water, pulling apart the layers to remove any grit that may be stuck inside. After that, it's smooth sailing. This recipe takes barely any prep time, but a longer cook time to extract those nutritious flavours and ensure your potatoes are soft as a cloud.
Potato Leek Soup
In the wintertime, Sundays are for soup! What's better than a simple winter veg soup to warm you up after a day spent in the snow. Pull those roots vegetables out of the cold cellar, because this Potato Leek Soup is such a low-effort meal with maximum hearty flavour.
The key to making this soup so tasty with such a minimal ingredient list is what you do with them. Caramelizing your vegetables and cooking your potatoes until they're fluffy and light is how we achieve a luxurious finish. Together these techniques give this dish a grounding flavour that doesn't feel heavy. It will warm you up without weighing you down!
It's best served with a crunch loaf of baguette or topped with spring onions, oil, shredded cheese, or croutons.
2 tbsp butter
3 large leeks
1/4 cup white onion
3 tbsp minced garlic
5 potatoes peeled and cubed
1 litre chicken stock (or sub vegetable stock for vegetarians)
1-1.5 tsp Salt
Pepper to taste
1 cup half and half cream
Optional garnish: croutons, green pepper, chilli oil, or grated cheese
Place butter in a large pot to melt. Add your leeks, onion, and garlic to sautée until lightly caramelized.
While vegetables are sauteing, peel and cube your potatoes.
Once your pot is looking caramelized, add your potatoes, stock, salt and pepper. Simmer with the lid on for an hour and a half.
After it has simmered and potatoes break apart easily with a fork, puree your soup with an immersion blender or by batch pureeing in a blender.
Once your soup is smooth, add your cream.
Garnish with toppings of your choice, and enjoy hot!