Leeks look like giant green onions and I had never cooked with them until one day when I was curious about this vegetable as I stared at it in the grocery store. I was going through a phase of trying every vegetable out there thanks to a challenge that my husband put me up to. He actually does not recall any such challenge but it most certainly was his idea and it was a fantastic idea as I explored foods that I would never have otherwise tried and created new recipes at the same time. Take potato leek soup for example, it’s creamy, velvety and so incredibly delicious and comforting. This soup pairs well with crusty bread to ensure that you enjoy every last bit at the bottom of the bowl.
- ¼ cup butter
- ¼ cup chopped onion
- 3 leeks, sliced*
- 2 medium sized potatoes, peeled and chopped
- 4 cups water
- 2 chicken stock cubes
- ¼ cup cream or milk
*Only use the white and pale green part. Discard the top and the green ends.
- In a large saucepan over medium heat, melt the butter and then add the chopped onion.
- Sauté the onion for about a minute and then add the sliced leeks and chopped potatoes. Stir to combine and let sit for about a minute.
- Add the water and stock cubes and stir periodically until the stock cubes have dissolved.
- Cover and let cook for about 15 minutes.
- Remove from heat, keep covered and let cool for at least 5 minutes or longer if desired.
- Use a handheld blender or food processor to puree to desired texture.
- Add the cream or milk. Note: Add another ¼ cup of cream or milk to tone down the saltiness if preferred.