I’d never grown leeks before, but thought I’d try…and I’m so glad I did. Mass produced leeks lack, what all mass produced veggies lack, and that’s taste.
Backyard leeks are incredibly powerful,
Less is more with these beauties…
Not a gardener? Well then stop by your local farmers market and pick up a few…or your local health food store…or the organic produce aisle of your local supermarket.
The difference is incredible and well worth the expense…see for yourself.
Potato Leek Soup
1.5 lbs. potatoes
3/4 to 1 lb. leeks – chopped
1/2 onion – chopped
4-5 cups vegetable or chicken stock…whichever you prefer…
juice from 1-2 lemons
a couple tablespoons of butter
salt and pepper to taste
Here’s what to do;
First, wash and peel the potatoes, then chop.
Second, clean each leek, chop white parts only.
Peel and chop onion.
Splash enough olive oil to coat bottom of a heavy bottomed cook pot.
Heat over medium heat.
Add chopped onion and a bit of butter…
Saute until browned.
Add chopped leeks…
Toss in a bit more butter…don’t be afraid…
Saute for a few more minutes.
Add chopped potatoes.
Toss and coat with buttery, browned onions/leeks…
Add a bit more butter…
Pour in stock.
Add a good pinch of coarse salt and freshly ground pepper. Stir.
Finish with freshly squeezed lemon juice…
Cover and simmer for about an hour.
From here it’s up to you;
Do you prefer a pureed version of potato leek soup? If so, then mix potato and leeks in a blender, with a bit of stock…keep blending in small batches until desired consistency is met…add more salt and pepper to taste…
Or, if that’s not your style, why not enjoy it, as is…?
Utilize a hand mixer and puree only some…thus creating a smashed up soup, that’s what I did.
Whichever you choose…
Finish with ringlets of freshly chopped leeks (greenish part) and possibly even a splash of cream…
Serve with freshly baked bread.