Leek and Potato Soup

Served Hot or Cold

Leek and Potato Soup_6451

I was amongst the tens of thousands of maple syrup lovers who flocked the 49th Annual Elmira Maple Syrup Festival, in Elmira, Ontario, today. It’s said to be the World’s Largest One Day Maple Syrup Festival.

It is difficult to say how many people attended, but I know I spent a great part of the day, excusing myself because everybody was bumping into everybody else. We could hardly walk. Sometimes it got a bit exasperating and annoying. It’s estimated that over sixty thousand people attend this festival every year.  What do sixty thousand people actually look like??

Anyway, our pancakes were literally floating in soups of maple syrup, and this was further enhanced with dollops of butter. It tasted very nice but I doubt if one can eat this way on a daily basis. As this was just a one-day event, we literally drank the maple syrup and gobbled up numerous pancakes. I probably will not eat pancakes for a fortnight or maybe for another month. Who knows, maybe tomorrow I shall wake up to whisk more pancakes!

Leek and Potato Soup_6459After drowning in sugar and butter, the whole day, I have decided to be a little civilized and so I shall be sharing a recipe for Leek and Potato Soup. Leek and Potato Soup?? what a big contrast! From mouthfuls of brown, sticky, goodness, to Leek and Potato Soup?

Don’t worry I made this soup in the middle of the week and I enjoyed eating it, then. I hope you will like it too. Don’t think about the maple syrup…

  • Ingredients
  • 2 tablespoons extra virgin olive oil
  • I large onion, peeled and chopped
  • 2 sticks celery finely sliced
  • 500g (1Ib) potatoes, peeled and diced
  • 2 bay leaves
  • 500g (1Ib) leeks, trimmed, slit down the centre, washed and sliced into rings
  • 600m (2 cup) vegetable or (chicken stock for non-vegetarians)
  • 150ml ( cups) milk
  • 150ml light (single) cream
  • ½-1 teaspoon nutmeg
  • Salt and freshly ground pepper

Leek and Potato Soup_6387

Please, always remember to assemble all ingredients before you start.

Leek and Potato Soup_6386Wash the leek thoroughly.

Leek and Potato Soup_6393Heat a large pan over medium heat, and add olive oil.

Leek & Potato Soup_6396Add onions, diced potatoes and bay leaves and sauté for 5 minutes.

Leek & Potato Soup_6401Add sliced leeks and celery to the pan

Leek and Potato Soup_6407and continue to sauté for a further 3-4 minutes.

Leek and Potato Soup_6413Add stock, bring to the boil.

Leek and Potato Soup_6417Cover lid and simmer for 15 minutes or until the potatoes are cooked.

Leek and Potato Soup_6428Remove from heat, let cool slightly, then blend two thirds of the cooked vegetables, and reserve one third.

Leek and Potato Soup_6433Add milk and continue blending.

Leek and Potato Soup_6442Return blended soup to pan and stir in cream and nutmeg. Add reserved cooked vegetables, then reheat gently, stirring occasionally with a wooden spoon, until piping hot but not boiling (otherwise cream might curdle). Season with salt and pepper.

Leek and Potato Soup_7063Serve the soup, with whole wheat  bread garnish with leek.

Leek and Potato Soup _7048_3Or serve with white bread, if you prefer. I enjoyed eating this soup, and I hope you will too.

Leek and Potato Soup

Preparation time: 20 minutes; total cooking time: 35 minutes; serves: 4

Ingredients

  • 2 tablespoons extra virgin olive oil
  • I large onion, peeled and chopped
  • 2 sticks celery finely sliced
  • 500g (1Ib) potatoes, peeled and diced
  • 2 bay leaves
  • 500g (1Ib) leeks, trimmed, slit down the centre, washed and sliced into rings
  • 600m (2⅓ cup) vegetable or (chicken stock for non-vegetarians)
  • 150ml (⅔ cups) milk
  • 150ml light (single) cream
  • ½-1 teaspoon nutmeg
  • Salt and freshly ground pepper

Instructions

  1. Heat a large pan over medium heat, add olive oil, sauté onions, diced potatoes, and bay leaves for 5 minutes.
  2. Add sliced leeks and celery to the pan and continue to sauté for a further 3-4 minutes.
  3. Add stock, bring to the boil, then cover lid and simmer for 15 minutes or until the potatoes are cooked.
  4. Remove from the heat and reserve one third of the cooked vegetables. Discard the bay leaves. Blend the remaining vegetables and stock until smooth.
  5. Return puree to a clean pan and. Stir in milk, cream and nutmeg to taste.
  6. Add reserved cooked vegetables, and then reheat gently, stirring occasionally with a wooden spoon, until piping hot but not boiling (otherwise cream may curdle). Season with salt and pepper.

Points to Note 

  • This soup can be served chilled in summer (vichyssoise).
  • Variations to the soup: substitute ½ cup stock with white wine; add a dash of Tabasco or red chilly sauce;
  • Garnish variations: chopped chives or cheese or whatever makes you happy.

Last Updated: 16 March 2015

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

25 thoughts

  1. Hey, maybe we walked right past you! We had a great time at the festival and came home with 3 4L jugs of syrup for ourselves, 3 for our neighbours, and 2 for their friends! (We spent a bit of $). Anyways, back to the soup, I like the nutmeg addition! We were sad this past weekend when we went to the Kitchener Market and the leeks were all gone! Alas, at least Spring is finally here 🙂

    1. Omg it’s so great to have someone from close by visiting my blog. I’m so excited to hear from you. Ha ha that is hilarious, you carried so much syrup but your neighbours and their friends must have loved it. Thanks for promoting my soup on your blog, I really appreciate the kind gesture. I’m also looking forward to market days in Guelph. Lots of nice things to cook. Spring is really here..the trees are budding. Thanks for leaving me a note and thanks for the follow!

    1. Besides wallowing in maple syrup we had huge turkey legs for dinner…did you ever see those huge, barbecued, turkey legs? The line for buying was one Km long but it was worth the wait. Thanks for stopping by.

  2. This soup looks so good, creamy, satisfying and perfect for light lunch or dinner. As the temperature is getting warmer, this soup would be wonderful to serve cold. 🙂

  3. I’ve heard of this soup in a book and my friend said it was good but I never thought of trying it. This time ! tried it out and it tasted wonderful thanks for bringing this soup into my attention.

    1. I actually love leek soup, it’s really nice. I’m glad you finally got to try it, and that you also liked it. Thanks for giving me a feedback. I really appreciate.

    1. You should try. It’s really simple to make and it tastes really nice. Thanks for stopping by and for liking the soup. I do appreciate.

  4. Ohhhhh….*makes gurgly sounds in my throat* …. I looooovvveeeee leek & potato soup. Mmmmmmmmm

    But I have never had it home made …. wow! That was an awesome blog (again, your photos are fabulous). The photo with the leeks sitting in the bowl of water had my mouth watering lol. OMG that looks soooooo good …and it wasn’t even cooked. (I am a veggie lover, what can I say lol.)

    Ohh….I soooooooooo need to try this.

  5. I would like to like this — it looks wonderful — but can’t have milk or cream. They have lactose-free milk but no cream, sadly. In better news, my nephew made us buy a stick blender so we have been making fun, easy blended soups since summer! Oh well. I will like it anyway! Just because I can’t eat it is no reason…Plus, I love maple syrup!

    1. You can omit the cream, its optional, the milk can do. Maybe one day I will mail you a gallon of Canada number one Extra light maple syrup.Okay I really must sleep now. Goodnight. and thanks for visiting my blog and liking my soup!

    2. i have found that coconut milk and cashew milk both make a nice “buttermilk” texture (some say soy would work for the purpose, in my opinion it’s close, but not quite). You can use any protein based (soy) or fat based (nut) milk substitutes for “creaminess” in anything, just look for the ones that are thicker in texture. The starch based (grain) milks are usually a lot thinner so they add less texture and more dilution.

      1. Thanks so much for this information. I’m sure my friend ‘baking-not-writing’ will find it useful, I have given her a shout. Thanks for stopping by and hope to see more of you. Kind regards!

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