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Wild Leek and Potato Soup

Wild Leek and Potato Soup
Recipe Date:
November 2, 2023
Serving Size:
Cook Time:
Imperial (US)
Leek and potato soup is a classic rooted in French cuisine. What begins with garlic and butter is quickly transformed into a most satisfying meal with the sweetness of leeks, onion, potatoes and rich vegetable broth. This rendition benefits from an extra flourish of sautéed leeks added just before serving. Hosts take note: This is an easy soup recipe for family meals but exceptional for dinner party menus too.
  • 3 tbsps butter
  • 1 medium onion, diced
  • 18 wild leeks or 3 farmed leeks, green tops reserved and whites roughly chopped
  • 2 garlic cloves, minced
  • 3 potatoes, peeled and roughly diced
  • 8 vegetable stock
  • salt & pepper to taste
  • 1 tbsp olive oil

Melt butter in a medium-sized pot over medium-high heat. Add the onion, the whites of the leeks and garlic, and cook while stirring constantly for 2-3 minutes or until vegetables begin to soften. Add potatoes and vegetable stock. Reduce heat to medium-low and over with a lid; simmer until the vegetables are completely tender (approximately 30 minutes).  
Clean the leek greens, cut into thin strips and reserve.  
Transfer the soup to a blender. Blend on high speed for at least one minute or until the mixture has achieved a velvety, smooth texture. Season with salt and pepper. Add additional stock or water to adjust consistency if necessary. Return the soup to a clean pot and keep warm over low heat. Heat a small pan over medium high heat.  
Just before serving, add the olive oil and leek greens to a clean pan and sautée until just wilted. Garnish your individual bowls of soup with softened leeks and a drizzle of additional olive oil if desired. 
Recommended pairing: Sauvignon Blanc 
Serves six as a starter. 

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