Leek and potato pottage

This delightful pottage was inspired by a fantastic meal that we had in Ireland.

The recipe that Yusuke found to work from advised not using the green part of the leeks, but that would be a terrible waste!

First, he chopped up the leeks into tiny pieces. He separated out the white parts and sautéed them in a bit of butter until soft. (N.B. olive oil would also work.)

Next, he added a few splashes of white wine and let it simmer for a while.

After a few minutes, he added the green leeks and white potatoes that were cut into tiny cubes. In addition, he threw in:

  • chicken broth
  • sea salt
  • black pepper
  • five bay leaves (thyme would also work)
  • basil

He let everything simmer until the potatoes were soft.

Next, the pot went into the fridge until it was cool, and then the contents transferred to the blender.

Once smooth, the mixture went back on stove over low heat. 1/2 cup of soymilk was stirred in. Last, the soup was seasoned with salt and pepper.

Gorgeous.

We also enjoyed grilled asparagus with balsamic vinegar alongside the pottage.

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2 Comments

  1. CP said

    I make a leek and potato soup too (recipe here: http://www.cookuk.co.uk/soup_starter/leek-potato-soup.htm ).

  2. Megan said

    Mmm, looks good. Another time we threw in some raisin tomatoes, too. Very tasty, with an added tang.

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