I love the gentle, yet complex taste of leeks. In omelets, in curries, stews, and soup, leeks make for a more complex set of flavors that boost every dish. I was introduced to this leek and potato soup years ago as a teenager in Europe. I have never been able to reproduce that “je ne sais quois“ taste that still lingers in my mind but here is one that is close. My daughter enjoyed this so much that she had two bowls of it at lunch and asked to have it again for supper.
Leek and Potato Soup
Make this delicious Leek and potato soup for a perfect fall or winter meal. It's so easy your kids can help make and enjoy it more.
- Prep Time : 10 minutes
- Cook Time : 30 minutes
- Yield : 6-8
- Chopped leeks - 3 stems cleaned
- diced shallots - 2
- Chopped Sweet Onions - 1
- peeled potato chunks - 2 cups
- Chopped italian Parsley - 1/2 cup
- fresh Rosemary - 1/2 tsp
- fresh mint - 3 -4 leaves
- Ground turmeric - 1/4 tsp
- Kosher Salt - to taste
- Fresh Ground Pepper - to taste
- Red bell pepper, diced - 1
- Vegetable broth or bouillon - 2 cups
- butter or ghee - 4 tbs
- milk - 1 cup
Heat butter or ghee (or olive oil) in a large soup or stock pot. Add the turmeric, shallots, onions and leeks and saute for a few minutes, Then add the leeks and peppers and saute till the onions are clearing and the peppers begin to caramelize.
Add the potato chunks, the broth and the fresh herbs. Top off with hot water to cover the vegetables. Add a tsp of salt and bring to a boil. Cover and simmer for 15 min.
Remove from heat and puree with a blender or wand.
Stir in a cup of milk and a knob of butter and season to taste with salt and pepper. Heat again without bringing to a boil.
Serve hot with your choice of breads and toast.
A drop of your favorite hot sauce perhaps?