Updated: Nov 16
A simple and straightforward recipe that is delicious and feels like autumn! As the season changes and the cooler weather comes in, we love to batch cook warm meals to keep us internally strong and warm. Our friend has a local catering company and his awesome soups inspired us to make our own!
Brian's Potato & Leek Soup
- Cutting board
- Large soup pot
- Wooden spoon
- Immersion blender
4 Leek stalks
4 lbs Potatoes
2-3L Vegetable Stock
2 Tbsp Jalapeno, dried or fresh
2 Tbsp Butter/Ghee
1 Tbsp Marjoram
1 Tbsp Thyme
Salt and Pepper to taste
Start by cutting off the roots of the leeks. Slide your knife lengthwise down the middle, cleaning them of dirt under running water.
Remove the dark green leaves and set aside with the roots for stock or to compost. Thinly slice the white and light green leeks. Add them to the pot at a medium-low heat with some butter or ghee, cook for about 8 minutes until translucent.
Wash the potatoes, remove the dirt, and dice them into small bite sized cubes. Add the diced potatoes into the pot once leeks are translucent, also add the jalapeno, thyme, marjoram and stock.
To make a quick stock: Place the vegetable scraps, like the roots and greens of the leeks, into a pot with water and bring to a boil and then reduce to simmer for 25-45 minutes. Strain the scraps and use the liquid as stock in soups, stews, etc. Store in a jar in the fridge for no more than 2 weeks. For a more detailed recipe, and how to make bone broth, check out this post here.
Bring the pot of potatoes, leeks and additional flavouring ingredients to a boil and reduce to a simmer for about 20 minutes or until the potatoes are soft.
Once the potatoes are soft, using your immersion blender, blitz the soup until it is one consistency. If it is too thick you may add water or warm stock to thin it out a little.
Adjust your seasoning and you're ready to eat!
This soup tastes very nice with a little drizzle of your favourite olive oil, a sprinkle of seasoning like black pepper and sea salt, a little green garnish and a toasted piece of buttery bread or bagel on the side.
We made a roast beef and served it along side, making the dish very creamy. Another traditional way to serve potato leek soup is with fresh crispy bacon bits.
Stay warm everyone,