and if you don’t
like me, as I do you;
I understand.
because who would
really choose
a daisy, in a field
of roses? ~ Julie Martinez
We are living during a food revolution these days. Having grown up in the 70’s and 80’s, I had never heard of quinoa, never seen broccoli in person, never tasted sriracha. 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 am I to call to you to my little Leek and 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 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.
Let me introduce you to my friend, Sopa de Puerros y Patatas (Leek and Potato Soup). Yes, I’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!”
*Recipe adapted from 1080 Recipes
**Consider puréeing the leftover soup for freezing
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
Instructions
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.
Sopa de Puerros y Patatas (Leek & Potato Soup)
Ingredients
- 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
Instructions
- 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.
I love food! I read cookbooks like they were novels. I get giddy in a farmer’s market. I find a chicken in a pot surrounded by carrots, onion, and celery a thing of beauty. My favorite sound is Mmmmmmmm!
Mot of the time the humble dishes taste a million times better than the extravagant ones with a plethora of strange ingredients! Classics are not only familiar, they are timeless. AND always delicious! I love a good, wholesome, comforting soup and this potato and leek soup checks all the scrumptious boxes! It looks absolutely beautiful and perfect as is.. no need for frills! Just a spoon and a hungry belly! 🙂 Perfection my friend! Cheers to a beautiful weekend! <3
It’s always nice hearing from you, Cheyanne! Sometimes this kind of food is just what the doctor ordered. It’s been gray and drizzly here for a week or more and this soup helped helped alleviate the dreariness and brought much needed warmth to our surroundings. Don’t get me wrong though, I LOVE bold new flavors! I love how your blog combines the best of both timeless and new into each recipe. Cheers to you too, my friend! I hope your weekend is just what you want it to be!<3
Nice Post!
Thanks, hon!
I want to Whip and Nae Nae while eating this soup! I love your analogy. I need to give leeks another chance. I’ve only used them once, and was shocked at how much dirt was hidden in them. I think I will be better prepared next time, though, and might give them a soak in a sink filled with water.
Hi Andrea! Yeah, that’s how I clean leeks. I fill up the sink and let them sit for at least 10 minutes, then I drain them and give them a rinse in a colander. I love their flavor, especially in this soup.
I love leeks (I grow my own) and this soup looks terrific. Nice post!
The Old Fat Guy
Thank you so much!!! Homegrown leeks sound wonderful!