Potato and Leek Soup

Potato and Leek Soup

Soups, stocks, and broths are possibly one of the oldest forms of cooked food known to humankind. Warfare and poverty taught humans to boil every piece of the animal; a way to use the bones that could not be eaten or wasted; and thus the fine art of gourmet soup evolved over time!

It was also a way to feed the sick and infirm. Each region of the world can now boast of having its very own special soup, typically dependent on the local produce. But that came about only in the last century. Soup was not served in restaurants until the 18th century. Paris initiated this bold move, which caught on slowly but surely. 

Today, soup is made from almost anything that is edible; it can be served hot or cold, chunky or smooth, spicy or sweet, creamy or clear. It continues to be popular. Many enjoy the combination of potato and leek. The sweetness of the leeks achieved by the slow sautéing and patient sweating of this vegetable caramelises the goodness of this often overlooked vegetable. While a good stock and broth will determine the finished product, you may add a few more ingredients.

                             A roasted garlic and potato soup with leeks

Serves 4 to 6

2tbsp olive oil 

2oz butter

3 chopped leeks, washed

One pod of peeled garlic cloves

3 chopped stick of celery, scraped and cleaned of fibers

1 large diced onion

3 large potatoes

4 cups of stock or broth

Optional ingredients include:
1 tsp balsamic vinegar
Freshly ground black pepper
Fresh rosemary, basil or chives
Roasted garlic cloves

Warm the oil and butter. Saute the leeks, allowing them to simmer and caramelise. Add a pinch of sugar and salt to maximise the flavours. Add the  garlic, celery, and onion, cook for another 10 minutes, then add the potatoes.  Add the stock or broth of your choice and bring it to a rolling boil. Cover the pot and lower the heat. Simmer for 45 minutes. 

With an immersion blender, carefully pulverise the soup. Taste it for seasoning. 

Add salt and pepper as needed. 

My published cookbooks are available for sale through myself and on amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.