When it is really cold outside and all you need is a bowl of hot steaming soup and a good book, this is the one you should be making. My brother makes this quite often and no doubt it is one of my favourite soups. It is really creamy and mild. It’s not to heavy , overly spiced, extremely simple and just COMFORTING! 🍲
Leeks are so good for you. They help to control blood pressure, helps in cleansing of the body, has anti-inflammatory properties and surprisingly helps to relieve symptoms of flu and cold.
Ingredients: (Serves 4)
- Butter- 2 tablespoons or 28 grams
- Olive oil- 1 tablespoon
- Bay Leaf- 1
- Potato- 3 small to medium; peeled and chopped into cubes
- Leek- 1 medium
- Onion- 1 medium; chopped
- Sugar- 1 teaspoon
- Cream- 4 tablespoons
- Water- 600 ml
- Salt and pepper- to taste
First of all, you have to prep the leeks. For that, remove the top leafy, dark green part and discard it. Keep the bottom white and light green part. Cut the trimmed leaf in half vertically (Up to down). Cut it into 2 or 3 parts. Wash these segments nicely, drain and pat dry with a soft tea towel. Leeks tend to have dirt within the layers so wash it well. Then cut the leeks into rough cube sized pieces.
1) Heat a deep pot over a low flame and to it, add the butter. Once the butter has melted, add the oil and bay leaf.
2) Once it begins to sizzle slightly, add the chopped onion and chopped leek.
3) Sauté it for 3-4 minutes or until the onions and leeks have softened and begin to take a very light colour.
4) Now, add the chopped peeled potato cubes, a pinch of salt and the sugar. Sauté this for about 2-3 minutes until the potato has become very lightly coloured.
5) Add the water and reduce the flame to the lowest possible.
6) Cook until the potato has become tender. You should be able to smash the piece of potato with your hands.
7) Once cooked, using a hand blender, blend it until smooth and silky. If you do not have a hand blender, cool the mixture and blend it in a normal blender or mixer until smooth.
8) Put the blended soup back on low heat, let it become hot and allow it thicken to the consistency you desire. I do not like the soup to be too thick so I don’t let it thicken too much. Finally add the cream and allow it simmer for another minute, season with salt and pepper to suite your taste. The soup is supposed to be mild so do not overdo the seasoning. (Picture 8 is the how the soup will look after it is blended and not after it has thickened)
Serve hot! 🙂