I’ve been receiving lots and lots of leek in my CSA bags. So this soup was a perfect solution to make room in my refrigerator. It’s tasty and smooth, perfect as a meal with some warm bread. I topped it with croutons for crunch and a pinch of Ras el Hanout for the delicious spicy/savoury/deep flavor it adds. You can swap the ras for any spice you have on hand. If the soup is too thick, you can add a bit of milk or cream in the serving bowls, to loosen it up.
6 leeks, white parts only
2 medium sized onions
2 table spoon butter
2 box of vegetable stock (about 2L)
salt, pepper, to taste
Ras el Hanout (optional)
1. Clean the leeks. Take your time as they tend to have sand in between layers. Clean the outside, removing any damaged or dry layers. Cut off the green part and the roots part. Slice the leek in two and rinse again to remove all the sand.
2. Mince the leeks and onions and put in a large soup pot with the butter. Sweat on medium-low heat until they loose about 1/3 of their volume. Try to avoid coloring them.
3. Peel and dice the potatoes. Add the vegetable stock to the pot, stir well to scrape all the flavor from the bottom of the pot. Add the potatoes. Cover and simmer until the potatoes are tender.
4. Blend the soup until smooth. Taste and adjust seasoning as needed. Pour into bowls (add milk, if using), add croutons and a pinch of your finishing spices.