Thursday, December 03, 2009

Potato Leek Soup

Up until a few months ago, I had never used leeks in my cooking recipes. Once I took the plunge, I have fallen in love with their subtle flavor.

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!

1 comment:

Homeschool on the Croft said...

We grow our own leeks and they are one of my favourite vegetables. I LOVE potato and leek soup - a staple here. I also love them sauted in butter, mixed with par-boiled potatoes and some single cream, then covered with grated cheese and put into the oven until the cheese is browned. Yummy!

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