The exact origin of leek and potato soup is unclear with many claiming it as a British classic most likely invented out of the necessity to produce a meal using what was readily available. However, we do know that renowned French chef Jules Gouffé created a recipe for hot leek and potato soup, and it was published in 1869 in Royal Cookery. The creamy dish is especially popular in Scotland and Ireland where both vegetables grow easily and abundantly as well as in Wales where the Welsh think so highly of leeks that they are a national symbol of the country. The cold version of this soup is called vichyssoise.
Recipe Servings: 4
Prep Time
5 minutes
Cook Time
45 minutes
Total Time
50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Melt butter to a bubbly, aromatic golden brown.
- Add leeks, thyme, bay leaves, garlic, and salt. Cook on medium until leeks soften, about 10 minutes.
- Add stock and pepper.
- Bring to boil, cover, add potatoes and simmer for 30 minutes or until potatoes soften, stirring occasionally.
- Serve soup garnished with parsley.
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