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Leek and Potato Soup Recipe
- Prep time: 20 min
- Cook time: 40 min
- Ready in: 1 hour
- Yields: 4-6 servings
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Leeks are an interesting vegetable. For people not familiar with it (here in America) it is a type of giant green onion. It’s basically a huge vegetable that is a mix between celery and onion. It has a milder flavor than onion, but don’t have the same amount of sugar in it so the normally sharp flavor is more subtle.
There is a very well-known British dish called Leek and Potato soup. The first time I had it was at a British pub in downtown Campbell (here is Northern California; between San Jose and Los Gatos).
The homemade soup was amazing! It was so much different than the traditional American-style onion soup I was used to eating. The potatoes gave it a very hearty texture and the creamy leeks made it very filling.
The best way that I can think of to describe it is a mix between Onion Soup and Clam Chowder. Here, of course, the leek are used instead of the clams, and the chowder isn’t as thick.
If you’ve ever had Leek and Potato soup or if you are interested in trying it, I suggest making at home, since homemade food is always tastier.
There are a few tricks to making this soup:
First and foremost, there are the leeks. They are ribbed and layered much like celery stalks and green onions. They are grown in the ground and despite the washing they get before going to the market; dirt can get stuck inbetween the ribs. The best way to clean it out is to cut off the dark green leaves on top of the leek and the bottom tip of the leek, then splitting them down the middle, lengthwise. Then you should run each section under cold water, rubbing your fingers between the ribs to get the dirt out.
Second, there is a roux that is made during this soup, but unlike the other type of roux that is made for fish pies or a cheese sauce, you simply add butter and flour to the pot while you’re cooking the leeks; it is much easier and doesn’t ruin the soup if you leave it out (but it does add a little body to the soup if you do add it).
This Leek and Potato Soup is great for an appetizer and even better on a cold rainy day with some warm garlic bread.
4 cups (1 pound) Leek (one large Leek will do)
4 cups (1 pound) Red Potatoes
1 ½ cup Sour Cream
1 teaspoon pepper
1 teaspoon salt
6 cloves of garlic, minced
32 oz. (8 cups) vegetable stock
2 tablespoon unsalted butter
2 tablespoons flour
2 tablespoons cooking oil
Which do you prefer?
1. Wash the leek properly and dice it.
2. Wash the potatoes and dice them into quarter inch pieces. Place them in a bowl of cold water to keep them from browning (oxidizing).
3. In a large cooking pot pour the cooking oil and bring it to a low heat.
4. Add the minced garlic and cook until aromatic (2-3 minutes; don’t overcook or you will burn the garlic).
5. Add the leek pieces and cook for 5 minutes.
6. Add the teaspoon of salt and the teaspoon of pepper.
7. Add the flour and the butter and cook for another 2-3 minutes or until the butter and flour have cooked down to a light roux.
8. Add the sour cream and the vegetable stock.
9. Stir all the ingredients together making sure they are all well incorporated.
10. Bring the soup to a rapid boil.
11. Add the diced potatoes.
12. Reduce heat to low (a simmer).
13. Cover and allow the soup to simmer for 30-45 minutes or until the potatoes are fork tender.
14. Taste and re-season the soup with salt and pepper to desired tastes.
15. Serve with crunchy garlic bread if desired.
16. Store the unused portion in a covered container in the refrigerator; the soup should stay fresh and last up the a week.