Savour rich leek and potato soup minus the calories
This leek and potato soup is made with the simplest ingredients, easily found in winter. There are just leeks, potatoes, olive oil, salt and broth — no butter or cream. But it’s so smooth and flavourful, you won’t miss those luxury items!
It’s all in how you cook the leeks. Like onions, they transform from a humble and common vegetable into a complex delight if you follow these two steps. First, simmer them in whatever fat you’re using, in a covered pan, for 15 to 20 minutes. The steam from the vegetables helps to cook them to a soft sweetness.
Then, in step two, you take off the lid, raise the heat, and cook — stirring and watching carefully — for just a few minutes, or until the edges of the vegetables are browned, to caramelize them and achieve even more depth of flavour.
If you’re marking Ash Wednesday today, which is the beginning of the Lenten season of fasting, sacrifice and reflection, the austerity of this dish makes it a good choice for your table in the weeks ahead.
I chose to garnish the soup with a few shrimp, sautéed in garlic butter. They sit easily on top of the thick soup. But you could use chopped parsley, or grated cheese instead.
Leek and Potato Soup
3 large leeks
About 60 ml (1/4 cup) olive oil
2 large potatoes, peeled and cut into chunks
A chicken or vegetable bouillon cube
Salt to taste
For optional garnish:
15 ml (1 tablespoon) olive oil
One small clove garlic
6 to 8 small raw shrimp, deveined, peeled and tails removed.
1. Clean the leeks by cutting off the root ends and the part where the white turns into green. Discard green tops and roots. With a sharp knife, cut leeks lengthwise in half. Layers inside will separate. Rinse them under cold running water to remove any dirt that may be lodged between them. Cut leeks crosswise into thin slices and place into a large skillet or wok with the quarter-cup of oil. Sprinkle with salt. Cover and heat on low until leeks are gently simmering. Cook 15 minutes.
2. Peel the potatoes and cut them into large chunks. Boil about 6 to 8 cups (1.5 to 2 L) water with the bouillon cube in a large saucepan and add the potatoes Cook until soft, about 10 to 15 minutes, while the leeks cook.
3. When leeks have simmered 15 minutes, take the lid off the pan and increase heat to medium-high. Cook a few more minutes, stirring often, while the leeks brown at the edges. Turn off the heat and scrape the leeks into a blender (or into a serving bowl if you have an immersion blender).
4. Add the cooked potato pieces and a cup or two of the water in which the potatoes cooked. Puree the mixture until it is thick and smooth. Season to taste. Serve with bread and some cheese and fruit for dessert.
5. To make shrimp garnish, cut the garlic clove in half and place in small frying pan with the tablespoon of oil. Sauté on medium-high heat until garlic is pale gold; then remove garlic and discard. Sauté the shrimp in the garlic-flavoured oil until pink on each side. Float the shrimp on top of the soup in individual serving bowls. Makes 2 to 4 servings of soup.
Soup recipes with Bill & Sheila
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