Potato and leek has always been one of my favourite tinned soups and so it seemed only right when brainstorming ideas for Soup of the Month that it should go on the list. It may seem boring or unoriginal but it’s definitely a classic that I wanted to try making my own version of.
Potatoes are awesome. I’ve said it before and I’ll keep saying it. In every form and recipe, they are just there…. being awesome. You can mash or boil them to provide a background for the main event, or they can come to the front of the stage and be the main event themselves. There’s just nothing you can’t do with potatoes (except, possibly put them in a cake – we shouldn’t do that!).
And then there’s leeks. Delicious, mild and buttery – a leek is the onion’s slightly more sedate cousin. Although used in similar ways, they make somewhat different contributions to a dish. I must admit I tend to prefer using onions because all they need is chopping and frying, whereas a leek needs a little longer and gentler process of sweating it down to use in the dish. That being said there are times when leeks will do the job a whole lot better.
Being the sedate cousin means that in a recipe like this where you don’t want to let the onion take over the show, a leek is perfect. Soup is a prime example of this – potato and onion soup would be a whole different ball game!
As it is, a good potato and leek soup is gentle, creamy and still very tasty. I love it with some freshly ground black pepper and a bit of fresh crusty bread, or even a bit of homemade focaccia if I’m feeling decadent.
Let me know what you think of this Soup of the Month! You can contact me via the comments section or by using the Contact Me form on the site, or I share everything to Facebook, Instagram, Twitter and Pinterest so feel free to contact me that way. I love hearing from you! Enjoy DDx.Print