To be completely honest, this is the only leek recipe I know. It is the one time I will cook with leeks (because I find cleaning them such a pain!) But gosh is it delicious! Creamy and hearty all in one! Worth a little effort to clean those leeks!
Best way to clean a leek
The absolute worst part about this recipe is cleaning those leeks! They are grown underground to maximize the growth of that flavourful white part. But that also means that the dirt gets in between each and every layer as it grows! So I find the best way to clean it is to cut first. Slice the roots and dark green parts off. Then slice lengthways and slice thickly into semicircles. Then dunk all the chopped leek into a big water bath and give them a good wash with your hands. Really get in there to break them up to get between each layer.
Then use a slotted spoon or sieve to skim out the leeks. The dirt will settle on the bottom and you can toss the dirty water out. Voila! Clean leeks!
The rest of it is easy peasy! It’s basically a dump and go type recipe.
Tip when making leek and potato soup
Potatoes when over mashed or blended (as they are in this recipe) tend to get very gummy. So the key here is to not over blend the soup. I prefer to use an immersion blender (the hand held kind) so I don’t over blend. But if you are using a regular blender try to use a pulse function so you can keep an eye on it. As soon as the soup has the desired consistency. Stop! Do not keep blending!
Also the longer this soup sits the thicker it will get thanks to the potato starch. So if you are meal prepping this (and it is perfect for meal prep), remember to add a splash of water before reheating to get to your desired consistency again.
And yes, you can make this with onions instead of leeks. But why would you want to?! Leeks are so much more delicious!
Have you tried leek and potato soup before? And don’t forget the garlic bread!
Easy Leek and Potato Soup
Ingredients
- 2 tbsp olive oil (or butter)
- 2 tsp minced garlic (about 2 cloves)
- 2-3 leeks
- 2 lbs white, red or yukon gold potatoes (about 1 kg or 5-6 medium sized potatoes)
- 6 cups chicken or vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- splash cream (optional – for serving)
Instructions
Wash & Chop the Leeks and Potatoes
- Slice the roots and stems off the leek and slice in half lengthwise. Then thinly slice each half into semicircles. Place all the chopped leeks into a large bowl filled with cold water and give them a good wash rubbing them gently but thoroughly with your hands to get the dirt out from in between each layer. Scoop out the leeks with a slotted spoon or strainer and the dirt will have settled to the bottom of the bowl in the water. Dump the water and set the leeks aside.
- Chop the potatoes into large cubes, quarters or eights works well.
Cook the Soup
- In a large saucepan on medium heat add the 2 tbsp olive oil or butter. Once heated, add the leeks and cook, stirring often until the leeks have softened and become quite fragrant (but not browned). About 7-10 minutes.
- Add the minced garlic and cook 1-2 minutes.
- Add the potatoes and broth and allow to come to a boil. Cover and turn down the heat to a simmer. Allow to simmer for 25 minutes until the potatoes are softened and starting to fall apart.
- Add the salt and pepper and use an immersion blender to blend the soup until just smooth. Very important: DO NOT OVER BLEND! It will lead to a very gummy soup! Adjust salt and pepper to taste.
- Serve warm with a drizzle of cream and garlic bread!
