When I saw some beautiful leeks on sale at my local hypermarket, I knew I gotta buy them. I also have an idea what I want to use them for: SOUP! Been meaning to make leek soup for the longest time. A short search brings me to David Lebovitz’s recipe which I followed with some added little twist of my own. This recipe is very easy and yummy!
First thing first,
There are actually 2 ways to cut and slice the leeks.
My way would be slice and then rinse them. But right now I’m following Lebovitz’s way of preparing leeks.
Now ready to cook…
Tsk by this time the soup smell is already intoxicating! Haha
Once done, switch the stove off and remove the bay leaves.
Season soup with black pepper and salt.
Here’s the end result:
It’s a little spicy (I added more chili powder) and VERY flavorful (I added thyme and fish sauce). This is the best soup EVER! I tweeted that I almost cry eating it. No joke!
Most importantly remember to enjoy this soup while it’s warm.
MUST TRY ya!
Potato & Leek Soup
Adapted from David Lebovitz
2 tablespoons butter
Few dash of olive oil
3 leeks, washed and sliced
1 teaspoon chopped fresh thyme; optional
1 teaspoon chili powder
1 liter water
3 medium size potatoes, peeled and cubed
2 bay leaves
Few dash of freshly-ground black pepper
Few dash of fish sauce
1. Add few dash of olive oil and 2 tablespoons butter into a large pot.
2. Add sliced leeks and a pinch of salt. Remember to stir occasionally until they are soft & wilted.
3. Add thyme (optional) and chili powder. Stir well.
4. Next add water, potatoes and bay leaves.
5. Cover the pot and let it simmer until potatoes are easily poked through. (sharp knife/fork)
6. Remove the bay leaves and season the soup with black pepper and salt (to taste).
7. Puree the soup and add few dash of fish sauce (gives you extra ompph!).
Enjoy the soup!