Leek is definitely one of my favourite winter vegetables, saying that I don’t use it in so many different ways. I like it a lot in savoury filo pies called “borek” in Turkish, love it paired with seafood and add it to risottos. But this Julia Child’s ‘Potato Leek Soup’ is probably the best thing I make with leeks.
It is a delicious soup and a proof that you don’t actually need too many ingredients to achieve a tasty result. All you need is a few pantry items and 15 mins of prep time. After which you add the stock and leave it alone until the veg is nice and soft. I’ve been making it once a week during winter months for the last few years and we never tire of it. It is also my ten year old niece Aleyna’s favourite soup : )
Once I blend the cooked vegetables I also pass it through a fine sieve which is another 10 mins of work but for me totally worth it as I like my soups silky smooth. You can skip that step if you like, the soup will be delicious anyway.
- 600 gr leeks, trimmed weight (1,3 pounds)
- ½ kg potatoes (1 pound)
- 3-4 Tbs olive oil
- 4-5 cups vegetable stock
- 2 Tbs lemon juice
- 4 Tbs cream (optional)
- salt and pepper
- FOR THE CRUTONS
- a few slices of bread
- olive oil
- fresh rosemary
- Heat olive oil in a large, heavy bottomed pot. Add in the sliced leeks and roughly chopped potatoes. Cook on a medium heat for 10-12 mins until the vegetables begin to soften and colour slightly. Stir occasionally to prevent vegetables sticking.
- Add 4 cups of vegetable stock and bring to boil. Simmer for about 30-40 mins on a low heat.
- In the meantime prepare the crutons.
- Dice the bread (preferably 1-2 days old), heat the olive oil in a frying pan. Add the bread and fresh rosemary. Toast until golden and crispy, shaking the pan once in a while for even cooking. Season with a little salt and pepper.
- Once the vegetables are nice and soft, blend until smooth. If you have time, pass it through a fine sieve. Add another cup of stock or water, a little at a time if you think it to be too thick for your liking.
- Season to taste, stir in the lemon juice and cream.
- Serve at once with rosemary croutons.
I suggest you try the soup before adding the cream. You might find there is no need, I personally prefer it without.
Recipe slightly adapted from www.popsugar.com