There are so many recipes I want to blog about. But let me start somewhere.
The other day, I was on a soup-for-dinner spree and while googling for different soup recipes, I happened to come across one that sounded different and promising. Also, just a day before I had prepared this soup, I had seen leeks being sold at a nearby supermarket and I had never ever tried it so I thought why not?
Leeks are more commonly used in Europe and the Mediterranean cuisine and are an alien to Indian cuisine until recently.
So, I was always curious about this root vegetable and decided to try it out!
Some trivia about Leek:
- it is a sweet and moderately flavored vegetable which is closely associated with onions and garlic.
- most commonly used in soups
- Leek is one of the national emblems of Wales. Even today the leek is worn as the national flower of Wales on St. David’s day
- Potato and Leek soup is an important item of Welsh cuisine.
Okay, so that is enough trivia for now! Let me get on with the recipe for this wonderful soup – very comforting and delicious!
I found the original recipe here.
Potato Leek Soup
- 3 large leeks
- 2 Tbsp butter
- 4 cups chicken broth (or vegetable broth for vegetarian option)*
- around 4 potatoes medium sized, peeled, diced into 1/2-inch pieces
- 1 1/2 teaspoons salt plus more to taste
- Pinch of dried marjoram
- 1 or 2 sprigs of fresh thyme, or 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/4 cup chopped fresh parsley
- Sprinkle of Tabasco sauce or other red chili sauce
- White or black pepper to taste
* I used 2 cups chicken stock + 2 cups vegetable broth.
- Clean the leeks. Cut them lengthwise and rinse them thoroughly to remove the dirt. Cut off the tough dark green tops and discard. Slice the white and light green parts of the leeks crosswise into 1/4-inch thick slices.
- Melt butter on medium heat in a thick-bottomed pot – I used a pressure cooker. Add the chopped leeks, stir to coat with the butter. Cover the pot and lower the heat to low, cook for 10 minutes or until the leeks are softened. Check to make sure the leeks are not browning.
- Add the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt to the pot. Increase the heat to high to bring to a boil, then lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes are cooked through.
- Remove and discard the bay leaf and thyme sprig. Use an immersion blender to blend about half of the soup if you want a chunky soup, or all of it if you would like your soup to be more smooth. Add the parsley, and cook a few minutes more. Add a few dashes of Tabasco to taste. Add freshly ground pepper and more salt to taste.
- Tada! It’s done and you can taste a spoonful of bliss. 🙂
I never expected that I would relish the soup so much. It was amazing and I couldn’t get enough of it. This is one soup which has taken a spot in my favorites list. The first contender is this soup here.
Hoping you will try out this recipe and let me know how you felt about it in the comments below.