Leek soup

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Leek, Onion and Potato with Green Pea puree soup

Submitted on December 1, 2010 – 7:51pm


Once again, I am teaching medical students in Boston. This means I stay with my daughter during the week and the exposure to a fellow soup foodie’s preferences, this time potato and leek soup. Described in “ French women don’t get fat” by Mireille Guiliano, leek soup has taken on a certain “je ne sais qoi”, and I was curious to try it.

Our take on the recipe was to use only 2 leeks (we had no more) and to make up the difference with 2 cups of a red onion (which we had) and half a garlic, because I use garlic IN EVERYTHING.  Likewise, we used chicken broth & milk   instead of water and finished the mixture with frozen green peas:

  • Chicken broth 4 cups (one container), ½ cup milk rounded up the initial ingredients;
  • 2 Cups of frozen peas (one package)

While the potatoes and leeks were simmering, we sauteed the onion & garlic in a little olive oil. Once translucent, this was added to the incipient soup, as well as 1/2 cup of milk. With the potatoes soft, the frozen peas were added and simmered for another 10 minutes, for total of 30 minutes after the mixture had come to a boil.

Meanwhile we baked up a few pieces of bacon, cut them into small pieces and divided them into the two servings, to which a drizzle of creme fraiche was added.

Garlic toast, a glass of red wine, what a treat!

Dr T


A simple recipe that can be used as a base for many other vegetable soups.

The easiest way to make this is to cut leek and potatoes into small pieces, simmer them in water till the potatoes are soft, add a few tablespoons of butter, season with a little salt && pepper and serve. Unlike most vegetables, the white part of the leek is what you want to eat, so cut the green bits off and discard:

  • 4 medium-sized potatoes, peeled & cut into small pieces;
  • 4 leeks (3 lbs), with the tough greens removed, finely sliced, 4 cups;
  • 4½ cups water, milk, vegetable or chicken broth;
  • Season to taste with a little salt

Combine potatoes, leeks and broth into a large pot, bring to a boil and simmer until the potatoes are soft, about 20 minutes. Puree.

Total time (prep plus cooking): 45 minutes!

  • Makes about 6 servings.

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