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!
Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!
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. I ended up creating my own recipe. To my surprise, it was really delicious and my husband loved it!
- 2 Tbsp unsalted butter
- 1 russet potato (peeled and chop into small pieces)
- 1 leek (cut lengthwise and chop into small pieces)
- 2 cups water (or vegetable stock)
- 2 cups milk
- 2 vegetable bouillons (not necessary if you use stock)
- ½ tsp salt (kosher or sea salt; use half if using table salt)
- Freshly ground black pepper
- Parsley (fresh, to garnish)
Gather all the ingredients.
- 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.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.