This is my very first recipe using leek as an ingredient. Leek is not a common vegetable in Japan. We have Tokyo negi, or naganegi, which is similar to leeks, but negi (green onion) is usually thinner and longer while leeks tend to be wider and shorter.
Recently I joined FoodBuzz, an online food-blog community and I found so many foodies’ blogs around the world. If you have a chance, spend some time and browse around. I found really good recipes there that inspired me to try. One of them was a potato leek soup recipe. However, while I was browsing several websites at once, I somehow lost the recipe I found. I kept looking for it but I just couldn’t find it. In the end I ended up creating my own recipe. To my surprise, it was really delicious and my husband loved it (good, I have 2 more leeks waiting in the fridge!). Hmm, maybe someone in the world will find my potato & leek recipe by accident. If you did, enjoy!
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- 2 Tbsp. butter
- 1 russet potato, peeled and chop into small pieces
- 1 leek, cut lengthwise and chop into small pieces
- 2 cups water (or vegetable broth)
- 2 cups milk
- 2 vegetable bouillons (not necessary if you use broth)
- ½ tsp. salt
- Freshly ground black pepper
- Fresh parsley for garnish
- Cut the leek lengthwise and chop into small pieces. Chop the potato into small pieces.
- In a large saucepan, heat butter on medium high heat. Add the potato and leek in the pan and sauté until they are well coated with butter and the leek gets wilted.
- Add water and the bouillon (or vegetable stock). Cover with a lid and bring it to a boil over high heat. Keep simmering until the potato is soft.
- When a skewer pierces through the potato easily, turn off the heat. Pour the soup into a blender.
- Add the milk and mix.
- Pour the soup back into the saucepan. Add salt and pepper. Reheat when you serve. DO NOT BOIL THE SOUP. Garnish with parsley and serve immediately.