Leek Potato Soup

I have never used leeks for any of my cooking but have always wanted to experiment with them. So when I saw them listed in the farm box, I jumped at it. The most prominent recipe that rings a bell in my head when I look at the leeks is the Leek Potato recipe.

So here I am cleaning out my leeks and looking up creative uses for these beautiful green long leaves….or stems….hmmm!

Ingredients 

• 3-4 leeks

• 2-3 large potatoes (I used Russet)

• Butter or Olive oil

• 4 cups of vegetable/chicken stock 

• Thyme for flavor

• Handful of parsley/cilantro (either is good)

• 1 Bay Leaf

• Chilies or any hot sauce, to taste 

• Salt and pepper, to taste

Method 

One of the easiest to make.

Take a thick bottomed pan, place on a gas stove. Cut up the leeks crosswise, after cleaning them thoroughly, really thoroughly, as a lot of dirt can hide between the folds. I would recommend cutting them and then soaking them in water. 

Add butter or olive oil to the pan, add clean cut leeks and start sautéing for about 2-3 minutes to soften them. Add white or russet potatoes cubed to the pan. Continue sautéing. Add salt, pepper, and all the other ingredients (keeping a little of the herbs for garnishing) and simmer while stirring till the potatoes are tender.

Cool it down. Remove the bay leaf and blend it coarsely in a blender and spoon it back to the pan for one last simmer. Add dried thyme, parsley, crushed chilies, black pepper for garnish.

Serve and enjoy!

-Sheetal