Ever had one of those times where you go to the grocery store, come across an interesting food item and wonder what you could make with it?
Well I did and that food item came in the form of a leek.
A potato and leek soup sounded quite appealing upon reading the recipe, so I opted to give it a shot and whip up a batch.
And it is delicious!
Thick, warm and hearty—all the requirements for soup.
Potato and Leek Soup
Adapted from Julia Child
- 3 cups leeks, sliced and chopped (use only the white and light green parts) *see note
- 1/2 cup yellow onion, chopped
- 4 cups potatoes, peeled and chopped
- 2 tbsp vegan butter
- 1-2 cloves garlic, minced
- 6 cups vegetable stock
- 1 tsp rosemary
- 1/2 tsp parsley
*Note: when you finish cutting the leeks, pour them into a strainer and run under water to ensure you have cleaned them. They tend to have a lot of dirt hidden in the layers.
In a medium-sized pot at medium-high heat, add the butter and allow it to melt.
Next, add the leeks and onion and cook for 5-8 minutes or until the leeks and onions become translucent, stirring occasionally.
Add the potatoes and garlic and cook for another 8-10 minutes or until the leeks and onions are soft and the potatoes are beginning to become soft. Be careful not to burn the leeks, as they taste quite bitter burnt.
Add the vegetable stock, rosemary and parsley and cook on medium heat for 30-45 minutes or until the potatoes are soft.
Transfer the soup to a high-powered blender or food processor and blend until smooth.
Serve and enjoy!