Bringing in the fall with all kinds of delicious herbs and vegetables. One thing I’ve always looked forward to as the weather gets cooler is soup. Throughout my time cooking in restaurants, school and at home, I’ve had the joy of creating and following many recipes. Many of which I would make again. However, my favourite soup will always be leek and potato. It is the comfort food of soup, and on of the most aromatic. You can always tell how good something is going to taste by how wonderful it smells.
Leeks are much like onions and garlic in the health department. They are beautifully crafted in the ground to be rich of many antioxidants and feel-good vitamins and minerals. Leeks are a much milder flavour than onions and garlic, but they pack a wonderful flavour. When cooked right they are a great added ingredient to many dishes. Leeks are anti-bacterial, anti-fungal, and anti- viral. In other words, if you’re immune system needs a jolt this coming flu season – keep them in your crisper.
Although leeks look like overgrown green onions, the whites of the leek are the only part of the leek supposed to be consumed. This is where the flavour is. When preparing leeks it’s important to wash them as they grow primarily in sand, and although a quick wash would be nice, leeks fan out and need to be washed thoroughly before consumption. The last thing you want is to be midway through dinner and having a dessert storm in your mouth.
Looking for something a bit less creamy? Something a bit more hearty? Try my Hearty Bean Soup
Leek and Potato Soup
3-4 Medium Potatoes
3 Tbsp Butter
2 Cloves of Garlic Confit
500 mL Vegetable Stock
500 mL Cream or Milk
Salt & Pepper
Parsley, Grated Old Cheddar for garnish
Dice your potatoes and your leeks. Keep them separate. In a pan over medium heat melt the butter, and saute your leeks. Add the garlic cloves. Saute the leeks and garlic until translucent.
Add your potatoes to the pan stirring until they are saturated in the butter. Add your vegetable stock, and cream/or milk. Bring this to a simmer and cook your potatoes thoroughly. Salt and pepper to taste.
Top off with some old cheddar and parsley.
Using cream for this recipe will yield thicker and in my opinion tastier, but milk will yield slightly healthier and still so yummy.