Leek Recipe
Leeks have a rich history, dating back to ancient times. They were highly regarded by the Egyptians, Greeks, and Romans for their unique flavor and health benefits. The leek is even celebrated as a national emblem of Wales, where it’s said that soldiers wore leeks on their helmets to distinguish themselves in battle. Today, leeks remain a beloved ingredient in cuisines across Europe, Asia, and beyond.
Equipment
- Large pot
- Knife and cutting board
- Immersion blender or regular blender
- Ladle
- Wooden spoon
Ingredients
- 4 medium-sized leeks (white and light green parts only)
- 2 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves of garlic, minced
- 4 cups (1 liter) of vegetable broth
- 1 cup (250ml) heavy cream or coconut milk (for a dairy-free option)
- 2 tablespoons olive oil or butter
- Salt and pepper to taste
- Optional: Fresh thyme, parsley, or chives for garnish
Instructions
- Prepare the Leeks: Trim the dark green tops and root ends from the leeks. Slice the leeks lengthwise, then chop them into thin slices. Rinse thoroughly under running water to remove any dirt or grit.
- Sauté the Vegetables: In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent, about 3-4 minutes. Add the leeks and cook for another 5-7 minutes, stirring occasionally, until softened.
- Add the Potatoes and Broth: Stir in the diced potatoes and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes or until the potatoes are tender.
- Blend the Soup: Use an immersion blender to blend the soup directly in the pot until smooth. If using a regular blender, blend in batches and return the soup to the pot.
- Add Cream and Seasonings: Stir in the heavy cream or coconut milk, then season with salt and pepper to taste. Let the soup heat through for another 5 minutes, but do not boil.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh thyme, parsley, or chives. Serve warm with crusty bread or a side salad.