The Best Way to Eat Leeks!
The Ultimate Leek and Potato Soup
The best way to eat leeks? If you ask me, it’s Leek and Potato Soup! This fail-proof (I think!!) recipe is so simple yet absolutely delicious, you need to try this!
Many years ago on a New Years Day I was feeling rather dusty. My good friend Kristy made me the best leek and potato soup, it was life changing! Up until that point, I didn’t have any good memories of leeks.
As a kid, leeks were served in white sauce. I still remember the squeaky texture of the leeks, and wondering why they had to be in white sauce (surely some cheese wouldn’t have hurt!). So I decided I didn’t like leeks and to be honest the idea of eating them in white sauce again still haunts me (especially when I know it could be made into a fine soup instead!).
I have to admit I don’t have a specific recipe to down to the detail, as I’m an intuitive cook and rely on taste testing along the way but in all honesty I think it’s pretty hard to mess this one up so let’s get into it!
1 large onion, chopped (optional)
Plenty of FRESH garlic cloves*, coarsely chopped (essential)
1 large leek (or 2 smaller ones), chopped
4 large potatoes (skin on, washed), chopped
2 tablespoons of butter*
Decent tasting vegetable stock*
Sea or rock salt and cracked pepper
- All quantities are approximates.
- If you can use fresh garlic rather than pre-crushed garlic, the flavour is rewarding!
- It doesn’t matter too much about how the vegetables are chopped as the soup will get blended smooth, though it will cook considerably quicker if the potatoes are chopped smaller.
- The butter is for sautéing but also for flavour and creamy consistency, so I tend to go for at least 2 tablespoons. If using vegetable oil or dairy free / vegan butter alternative, you will probably want to reduce that amount down to just enough sauté
- Vegetable stock I use powdered Massel or Rapunzel Organic stock. Both of which have amazing flavour! Highly recommend. Otherwise, use whatever one you like.
- Freshly cracked pepper is much nicer than ground pepper, and I always prefer to use sea or rock salt than table salt!
- In a large pot on medium heat, sauté onion (if using) in butter til translucent, adding garlic and leek towards the end. You only want to cook the garlic and leek briefly, a minute or less, while the onion should be cooked for at least 5-10 mins.
- Add chopped potato and mix altogether.
- Top with enough boiling water to cover all the vegetables.
- Add salt and stock to taste (refer to packet for dilution rates or do what I do, taste test!).
- Mix all together and bring to boil.
- Once boiling, reduce heat to medium-low, cover with lid and allow to simmer until potatoes are cooked through, stirring occasionally (this is usually around 20 mins or so, depending on how you cut your potatoes).
- Once cooked, blitz with stick blender until smooth, add more salt if needed and a generous amount of cracked pepper.
- If you want a thinner consistency, add more water. If you feel like it needs more butter, add more butter. Some people like to add cream too, I personally don’t think it needs it but you do you. Heck, you can even top with fried potato peels, bacon bits (I prefer these plant-based yummies from Off-Piste) and fresh herbs if you really wanted to…
There you go – simple, delicious Leek and Potato Soup… the BEST way to eat leeks. For extra indulgence, serve with the Southland classic- cheese rolls!!