Leeks! Why did I not try these before now? It is the question I asked myself when I bought them and made this soup the first time last month. They are visually amazing with wonderful layers and colours, so fresh and vibrant, just like the colours of new life coming up in Spring. Then there is the taste, subtle yet very distinct. Coming from the onion family it has a very delicate onion taste. I decided to use leeks to make a soup just to try the basic taste, not to mention many recipes I have read include putting leeks in soups and stews.
Leek & Potato Soup
Sometimes the most basic ingredients is all what is needed to make a flavourful meal. I just used two ingredients, seasoning and water to make this soup, however next time I am planning to add some sun dried tomatoes and or vegetable stock cube for added depth of flavour.
Preparation time: 10 mins Cooking time: 20 mins Serves: 2 as a main or 4 to 6 as a starter / side
3 tbsp olive oil (or sunflower oil)
500 g leeks (about 4 large) sliced into discs
1 large potato cut into small cubes
salt and pepper to taste
1) Chop the vegetables and heat the oil in a large heavy bottom pan.
2) Sauté the leeks in the oil until golden brown on a medium heat, add the potatoes, season and add enough hot water to cover vegetables plus a little extra. Cook until the vegetables are tender.
3) Liquidise in a blender until smooth. Add more hot water to get the required consistency. Place in the pan once again and bring to the boil, check the taste and add any seasoning if necessary.