I wasn’t so sure about leeks at first. But then I tried this recipe and I fell in love with them. So here’s the recipe:
Leek and Potato Soup
1 Tbsp olive oil
3 leeks, white and light green parts washed and sliced into 1/4″ slices
3 cups chopped yellow onion
3 tsp salt
5 cloves garlic, minced
1 1/2 lb potato, peeled and cubed into 1/2″ cubes
6 cups vegetable stock/broth
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2-3 tsp fresh rosemary leaves
fresh ground pepper to taste
Directions:
1. Heat a large pot or stock pot over medium heat and add the oil.
2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.
3. Add the garlic and stir well. Cook for 1 minute more.
4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes or pressure cook for 6 minutes or until potatoes are tender.
5. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves, and fresh ground pepper until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.
6. Serve with bread and a salad.