My brain must be backwards or something because I never seem to want food during the the right season. I want soup during the summer and fresh salads during the winter. Maybe it’s because I crave what I can’t have during that season. But this soup is pretty magical. It’s so smooth, it’s almost like liquid velvet. The potato makes it so smooth while the leek adds colour and flavour. Also, is it just me, or are leeks forever connected to Farfetch’d (the pokemon)?
A while back, I taught two cooking classes (one was Cooking 101 with Vegetarian Chili and the other was Gluten-free and vegan baking with Carrot Muffins). Another class provided by the same service was taught by the owner of the soup truck on campus at uOttawa, Stone Soup. She taught us how to make broth and four different types of soup. We were split up into four groups and I joined the Leek and Potato soup group because I had never cooked with leeks before. I had no idea how we were supposed to prepare them.
So I learned that leeks are super dirty. Since they form in layers, there are layers of dirt trapped between almost each layer. In order to clean it all out, what you have to do is chop the leek (so cut the stem in half lengthwise, and then chop across the short part to make half moon/leek slices). Then you douse thoroughly them in water and strain out all the dirt. Then repeat cause they’re dirty little buggers.
And then they cook much like green onions do.
Topped with freshly ground pepper, this soup is super tasty and wonderful. Warms the soul. Although I guess it’s already pretty warm cause it’s hot outside, but it’s still delicious.
I also made some of my own vegetable broth for the soup, but I don’t think it was that tasty so I won’t blog it. I’ll probably try again another time, but for now, use your own recipe or use the store-bought stuff =P
- 2 leeks, sliced and rinsed
- 3 tbsp olive oil (but I think I’d use salted butter next time)
- 6-8 peeled and diced potatoes (keep them evenly sized)
- 6-8 cups vegetable broth (enough to cover the potatoes)
- 1-2 tsp salt (to taste)
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 cloves garlic, roughly chopped
- 1 lemon, juiced
- freshly ground pepper (optional)
- Melt the butter/heat the olive oil in a large pot over medium heat.
- Add the chopped leeks and cook until they’ve shrunk down a bit and are cooked and sheeny. (Kind of like caramelized onions). About 10 minutes.
- Add the garlic powder, garlic, and onion powder and mix until incorporated.
- Then add the potatoes, and cover them with the vegetable broth.
- Bring to a boil and then lower to a simmer over medium-low heat until you can poke the potatoes easily with a fork, about 20 minutes.
- With an immersion blender, blend everything together until velvety and smooth. don’t be afraid to over-blend. Better over- than under-blended in this case.
- Add lemon juice and mix in. Add salt to taste.
- Serve with freshly ground pepper on top.