This autumn and winter, in our nomad nest England, we enjoyed an abundance of vegetables. Twice a week, we receive seasonal locally grown vegetables and fruits from British farms. For my health, I prioritize fresh, real, and simple food over processed, packaged food.
It’s made me become a better homecook, perhaps not in technique but in ensuring that little goes to waste, and how best to go about storing, preserving, and cooking for taste and variety of flavours.
Today, I’d like to share my simple way to eat leeks in a yummy soup.
The recipe method
- Wash and cut about 3-4 medium leeks. Chop them into round slices and set aside.
- Peel and chop 2 medium potatoes. Medium-starch ones are the best for this soup, and you can use Yukon Gold. I’ve used those and also russet potatoes.
- In a deep pot, fry a knob of butter or 1 TBSP of olive oil with a little bit of flour. I used rice flour or sometimes tapioca flour with great results. Then add the chopped leeks, potatoes and sauté a little.
- Add vegetable broth or chicken broth. If you don’t have that, you can also just add water. Bring to a boil, then simmer for about 20 mins.
- Now wait for it to cool down a bit before blending. I love mine creamy and thick, so I hand-blend the entire soup, but my husband prefers when there are chunks of veggies, so sometimes we will only blend 3/4 of the soup.
Voilà – your soup is ready.
some extra tips for this leek and potato soup
If you’re not plant-based, you can add bits of crispy bacon, or a dollop of sour cream, or creme fraiche. Serve with parsley or chives and a good crack of black pepper along with crusty rustic bread of your choice. We’ve also enjoyed this soup with raclette evenings.