Let me introduce you to my friend, Sopa de Puerros y Patatas – Leek & Potato Soup . Yes, we’ve called it by its Spanish name because that is where this particular recipe hails from though it can be found all over the world. This recipe might be shy and unassuming but if you give it a chance it will dance! “Watch me, watch me!”
Why Leek & Potato Soup?
We are living during a food revolution these days. Now days it is easy to find exquisite recipes like Pulled Pork Cornbread Sliders with Avocado Sriracha Mayo, Sweet Potato Fries with Garlic Aioli, Acorn Squash and Kale Manicotti with Gruyere Cream Sauce. It’s good to be alive!
With such recipes at our fingertips, how are we to call to you to our little Leek & Potato Soup? It’s like the shy girl sitting alone at the table while all her popular friends are Whip and Nae Nae-ing to their heart’s content. Here she sits so full of goodness but without the means to make it known. This one needs a champion! She needs for one person to turn aside and say, “Hi, What’s your name?” She needs one person to see, to take her by the arm, to open up the dance floor for her.
First of all consider puréeing the leftover soup for freezing.
And now for the main part.
Ingredients (Serves 6)
- 3 large leeks, halved lengthwise and chopped into 3/4” pieces
- 3 tbsp olive oil
- 6 medium potatoes, chopped
- 1 chicken bouillon cube
- Salt to taste
Rinse well and drain the leeks.
Heat oil in a soup pot. Add the leeks and cook over low heat, stirring occasionally, until beginning to brown, about 10 minutes
Pour in 9 cups of water and season with salt. Add the potatoes. Bring to a boil and then reduce to a simmer and cook for 30 minutes or until potato is tender.
Remove a ladle full of soup and put it in a cup or bowl with the chicken bouillon cube. When completely dissolved return it to the pot. Stir and serve.