I recently found this recipe for potato and leek soup on Pinterest and was so excited to give it a try. Up until I made this soup, I had never cooked with (or tried) leeks before and I was eager to see what all the fuss was about.
Leeks kind of look like giant scallions and have a much milder taste than regular onions. There is often dirt trapped inside the layers, so you need to make sure to clean them well before using. The easiest way to do this is to cut the leeks in half lengthwise, then slice into 1/4" half moons (only use the white and light green part - the dark green part is very tough and dry). Put the sliced leeks into a big bowl of cold water and shake around a bit. The leeks will stay at the top while all the dirt and sediment sinks to the bottom of the bowl. After a few minutes you are left with clean leeks ready to go.
Potato & Leek Soup
via Kitchen Riffs
3 cups cleaned and sliced leeks
3 cups scrubbed and diced yellow or yukon gold potatoes with skins left on
4-5 cups water
Salt & pepper to taste
Add leeks and potatoes to a large soup pot and add just enough water to cover. Add several pinches of salt & pepper. Bring to a boil, then reduce heat and simmer for 30 minutes, or until potatoes are tender.
At this point, I like to use my immersion blender to blend the soup slightly. It breaks up some of the potatoes and gives the soup a really great creamy texture.
Honestly, it is hard to believe how good the soup tastes. I was very skeptical because I thought with only adding water, the soup wouldn't be very flavorful.
Boy, was I wrong! I think it was even better reheated the next day. If you've never tried leeks before, I would highly recommend this recipe as an introduction to the wonderful world of leeks. I predict many more bowls of this soup in my future!
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