Leeks look like over sized scallions, and in fact are in the same family to onions. They have a similar taste to onions, but are more delicate and don't overpower the other flavors in your recipe. Their nutritive value and support to healthy ovaries as well as cholesterol and blood sugar levels are just added bonuses.
Only the white and light green parts are used.
I love how they perfectly compliment the potatoes in this recipe to create a hearty but very simple meal.
Potato Leek Soup
- 3 leeks, cleaned and chopped
- 2 Tablespoons butter
- 4 cups chicken stock or broth
- 6-12 potatoes, diced (peel optional)
- spices and seasonings to taste
Saute chopped leeks in butter, in a large pot. Cook on low heat for about 10 minutes , or until leeks are tender. Do not brown!
Add broth and potatoes, bring to a simmer and cook for 20 minutes or more, until potatoes are tender.
Using a potato masher, mash soup until creamy. Add salt, pepper, herbs and other seasonings to taste.
This leftover soup, if you are fortunate enough to have any, will taste even better the following day!