The first time I had leek and potato soup was in France many years back. Ever since, I’ve taken a liking to leek soup but have never quite found a place that sells a really good one. They are either too creamy or cheesy for my liking. So I’ve decided to scour the internet for recipes to make my very own.
I’ve experimented with these recipes and made various variations. After much tweaking, I’ve finally arrived at my go-to recipe, one that is simple to cook, light and uncomplicated. It’s buttery but not overpowering.
Prep time: 15mins Cook time: 40 minutes Serves: Approx. 2 – 3 pax
What you would need:
1) 2 large leeks (use only the white parts of the leeks)
2) 6 medium sized potatoes
3) 4 cups of chicken broth (or enough to just cover the ingredients, I use the chicken broth from Swanson. You can use vegetable broth as well)
4) 2 tablespoon of butter
5) Pepper to taste
Preparation and Cooking Steps:
1) Wash leeks and cut them length wise to get small strips. Remember to only use the white parts of the leek.
2) Wash and peel potatoes and cut them into cubes.
3) In a medium size pot, soften leeks with butter.
4) Add potatoes and chicken broth and boil for 30 minutes or until potatoes have soften.
5) In a food processor or blender, blend to achieve a smooth consistency.
6) Add soup back to the pot, warm it and add pepper to taste.
7) Ready to serve. Bon appetite.
This recipe also goes well with bread for a light and simple dinner. In my household, we often have leek and potato soup with pasta whenever we feel slightly fancy yet without the hassle of a big cook-out. This is probably also one good way to sneak some vegetables into your toddler’s diet.