This is my “I’m feeling lazy and I’m going to use every part of the leek because I hate wasting any part of the leeks” recipe for leek and potato soup, though once I started cooking it was hard to really be lazy, so the only lazy part is mincing the leeks in the food processor. I even had some extra help making this soup, Marc, my 2 ½ year old, insisted that he wanted to “shake” the soup, he saw me stirring the soup and based on the movement of my hand he thought I was shaking it, so he wanted to have a turn at “shaking” the soup.
Ingredients:
6 small leeks or 3 large leeks, white and green parts, well washed
2 tbs oil or butter
1 cup diced white onion, about ½ onion
4 garlic cloves, crushed
½ tbs ground cumin
½ tbs ground coriander
¼ tsp ground nutmeg
4 medium sized Yukon gold potatoes, peeled and cut in chunks
6 cups vegetable or chicken broth
2 tbs lemon juice
1 cup milk or half and half
Salt and pepper
Serve with: Spicy mint crème fraiche sauce
Preparation:
- Cut the leeks in large chunks and place in the food processor, pulse until all the leeks are minced.
- Heat the oil in a large saucepan add the minced leeks, onions and garlic, cook on medium low for about 8-10 minutes, stirring occasionally.
- Add the cumin, coriander, nutmeg and salt, stir well.
- Add the broth and potatoes, bring to a boil.
- Reduce temperature and simmer until the potatoes are tender, about 20-25 minutes.
- Add the lemon juice and additional salt if needed, remove from the heat and let the soup cool until it is safe to blend.
- Blend the soup, strain (if not feeling too lazy), mix in the milk or half and half and reheat.
- Serve with spicy mint crème fraiche sauce.
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your son is so cute! That leek soup looks awesome. My mother always made it for me whenever I needed a good pick-me-up. Keep up the good work!