Leeks were first cultivated in Central Asia and were eaten by ancient Egyptians, Greeks, and Romans. During the Middle Ages, leeks were brought to Europe. They gained special favor among the Welsh, who included the vegetable in their national emblem. Wild leeks—actually a wild onion—are native to North America. They are also a resilient crop that can be easily grown in Northeastern gardens. They serve as a delicious complement to potatoes in this traditional soup.
Recipe Servings: 6
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 Tbsp olive oil
- 4 leeks, washed and sliced
- 1 tsp chopped fresh thyme
- ¼ tsp chili powder
- 6 cups water or vegetable stock
- 1¼ pound potatoes, cubed
- 2 bay leaves
- Salt, to taste
- Ground black pepper, to taste
Directions
- Heat olive oil in a large soup pot over medium heat. Add leeks and cook until wilted.
- Add thyme and chili powder. Stir to coat.
- Add water or stock, followed by the potatoes and bay leaves.
- Cover and simmer until potatoes are soft, about 30 minutes. Remove bay leaves and puree soup with an immersion blender.
- Season to taste with salt and pepper and serve hot.
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