AuthorParkash BainsCategoryEuropean, soupsDifficultyBeginnerPotato Leek Soup — This must be one of the easiest soups to make. Throw together a few potatoes, leeks and some corn and you are done! Well, not quite, there is a bit more work involved.
Apparently, potatoes were eaten by 19th Century English and Spanish sailors to fend off scurvy with immune-boosting Vitamin C. A medium potato with the skin provides around 25mg, almost half of the recommended daily intake. Leeks, like garlic and onions, belong to the vegetable family known as Allium, and contain many of the same beneficial properties.
Cut potatoes into 1/2 inch cubes. To shorten the preparation time, I sometimes microwave the chopped potatoes for 2-3 minutes. Place them into a large pot with olive oil and caraway seed on medium high heat and cook for another 3 minutes.
Add chopped onion and leek and continue cooking for about 5 minutes, stirring frequently.
Add 2.5 cups of water or vegetable stock for more flavour; add salt, pepper and cayenne according to taste preference.
Bring to boil; reduce heat and simmer for 20 minutes. Add corn kernels and cook for an additional 10 minutes; or longer, depending on your preference of the soup's consistency.
Ingredients
Directions
Cut potatoes into 1/2 inch cubes. To shorten the preparation time, I sometimes microwave the chopped potatoes for 2-3 minutes. Place them into a large pot with olive oil and caraway seed on medium high heat and cook for another 3 minutes.
Add chopped onion and leek and continue cooking for about 5 minutes, stirring frequently.
Add 2.5 cups of water or vegetable stock for more flavour; add salt, pepper and cayenne according to taste preference.
Bring to boil; reduce heat and simmer for 20 minutes. Add corn kernels and cook for an additional 10 minutes; or longer, depending on your preference of the soup's consistency.
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