I don’t know why I avoided them for so long, because now they are a staple in my fridge. Leeks are a relative of the onion (which, for the record, I try to make a point of not frying in my tiny studio apartment… something about onion smell and my bed sheets getting together doesn’t quite do it for me. Yet). From what the Internet tells me, leeks are also a good vegetable for detoxifying the blood, though I’m not sure what that means exactly. I like to cut them in half lengthwise, brush them in olive oil, sprinkle sea salt over them, and roast them for half an hour at 350F, with a few cloves of garlic thrown in for good measure. It ain’t pretty to look at, but the smell is amazing.
Yesterday I used half a leek for this soup (the upper, leafy portion being reserved for roasting later this week). Nothing to write home about… which is pretty much what I am doing anyway.
Leek and potato soup:
3 red potatoes, chopped
3 C stock
leek, white and green stem portions, chopped
half clove chopped garlic
olive oil for frying
green onions for garnish
red chilies, chili powder, salt, balsamic vinegar for seasoning
Boil the potatoes in a pot. I used the same pot I was going to use to make the soup, but this is only because I only own one pot. This is also why my soups are always made in small batches. Kind of sad, isn’t it. Once these are cooked through, drain and set aside.
In pan, heat olive oil and fry leeks and garlic on medium until soft. Add chilies, if using (this brings out their flavour). Transfer pan mixture to potato pot. Add stock, and use an immersion blender/blender to puree. Turn heat back up and season to taste.
Garnish with green onion and serve with toasted bread. I added slices of goat gouda to the bottom of my bowl, which is that white swirl in the photos, and toasted lavash bread. I love me some carbs.