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Recipes

Soups

Potato Leek Soup

Cooking
40 دقيقة
Preparation
20 دقيقة
Servings
6

Ingredients

  • ½ kg leeks (cleaned, trimmed and sliced ½ cm thick; white part only)
  • ½ kg potatoes, peeled, dried, and cut into 1 cm chunks
  • 850 ml (3½ cups) water
  • 2 tsp salt
  • 1 bay leaf
  • ¾ tsp dried oregano
  • ¾ tsp dried thyme
  • ½ tsp ground white pepper (or black)
  • 1½ tbsp extra virgin olive oil
  • 1 tsp soy sauce
  • 350 ml (1½ cups) chicken stock
  • 250 ml (1 cup) heavy cream
  • 250 ml (1 cup) milk
  • 2 tbsp chopped green onions

Preparation

  1. Place half the leeks and all the potatoes, water, salt, herbs and spices in a pot over medium heat. 
  2. While the potatoes are cooking, cook the remaining leeks in olive oil in a pan over medium heat for 10 to 15 minutes, stirring frequently. 
  3. Add soy sauce to leeks after they have begun to caramelise; they should not be crispy or black.  Continue cooking, gently, until the leeks have a uniform caramel colour.
  4. Add the stock to the leek and carefully pour leeks and stock into the potato pot. 
  5. When the potatoes are soft and crumbly, remove the pot from the heat.  Remove and discard bay leaf and puree the soup to a coarse puree. 
  6. Return the soup to the pot, whisk in cream and milk. 
  7. Bring soup to a gentle boil and remove from heat.
  8. Garnish with green onions and serve. 
Video

Recipes made with olive oil