Filed Under: Greens, potato soup, soup, wild leek

Wild Leek and Potato Soup with Wilted Leek Greens

Leeks are easy to grow from seed and are a hardy vegetable that go great in soups.

June 3rd, 2016

To clean leeks, cut off the root, and then slice through the green ends of the leek, leaving the white part whole. Fan open the leek and place under cold running water to thoroughly rinse out any dirt or sand in between their layers.The white portion of the leeks have a sweeter milder flavour than onions. Pair this hearty soup with Jackson-Triggs Reserve Chardonnay VQA.  
  • 3 tbsp butter
  • 1 medium onion, diced
  • 18 wild leeks or 3 farmed leeks, green tops reserved and the whites roughly chopped
  • 2 garlic cloves, minced
  • 3 potatoes, peeled and roughly diced
  • 8 cups vegetable stock
  • Salt and pepper to taste
  • 1 tbsp olive oil
  1. Melt butter in a medium size pot over medium high heat.

  2. Add the onion, the whites of the leeks and garlic, cook while stirring constantly for 2-3 minutes, or until the vegetables just begin to soften.

  3. Add in potatoes and vegetable stock. Turn the heat to medium-low, cover with a lid and simmer until the vegetables are completely tender (roughly 30 minutes).

  4. Clean the leek greens, cut into thin strips and reserve.

  5. Transfer the soup to a blender. Blend on high speed for at least 1 minute to ensure a smooth texture.

  6. Season with salt and pepper. Add additional stock or water to adjust consistency if needed. Return the soup to a clean pot and keep warm over low heat.

  7. Heat a small pan over medium high heat. Add in the olive oil and leek greens. Cook until just wilted, then use the leeks and the olive oil to garnish the soup.

Wild Leek and Potato Soup with Wilted Leek Greens

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