Potato and Leek Soup Recipe – can be enjoyed hot or cold, although it is best served hot along with melted cheese on top!

Discover or spot leeks at your nearby grocery store or local farmers market. The leek (porrum plant that has a large, thin white bulb and overlapping dark green flat leaves), like the Welsh onion, forms only a cylindrical bulb, rather than a round one. . Have fun eating another vegetable related to our current onion.

Have you ever had a generous supply of potatoes on hand and been unable to come up with innovative ideas to create a new, different, yet delicious dish? I know that leeks are NOT the first vegetable that comes to mind; though, keep in mind that leeks, when added with other vegetables and spices, can really make for a smooth, easy-to-digest soup when cooked and seasoned properly.

Leeks are an unusual vegetable; it is not regularly purchased or used for everyday cooking in the United States.

The history of leeks is said to possibly go back to Mesopotamia and ancient Egypt.

It is rumored that the Egyptian emperor Nero ate leeks. He believed that eating leeks could often improve the quality of his voice. It is not very clear what part of his voice he wanted to improve, although the improvement of the voice is what he was looking for, nothing less.

HERE IS A SIMPLE, YET TASTY RECIPE TO INCORPORATE LEEKS INTO YOUR POTATO SOUP, WITH ADDED CREAM AND SPICES: A DIFFERENT AND CONCENTRATED ADDITIVE TO YOUR EVERYDAY SOUP INGREDIENTS.

suggested ingredients;
A large stem of leeks; cleaned and chopped, discarding most of the dark green bitter parts, which are less tasty and more bitter, as well as cutting the roots and the parts that came directly from the earth.
sea ​​salt —- 4 teaspoons
white pepper — 2 teaspoons
1/2 teaspoon ground nutmeg
three cups low-sodium beef, chicken, or vegetable broth or broth
1 to 1/2 cups heavy cream or non-dairy creamer of your choice, to taste-*Almond milk or coconut milk are also great alternatives to milk or cream products.
1/2 cup Parmesan cheese topping; or mozzarella cheese—- added last and sprinkled, sparingly in your cup or bowl of soup served individually
3 to 4 IDAHO starchy potatoes
two stalks of celery, also add the leaves, full of powerful antioxidants and loaded with flavor when cooked in porridge, broths, soups or stews.

Start:

Start by sauteing the chopped leaks and celery. Season with sea salt and white pepper and let stand.

In another stock pot or pressure cooker, to save time, add your broth and more sea salt and medium sliced ​​potatoes, slicing into round slices to reduce cooking time. Add all ingredients and bring to a boil; simmer 20 more minutes, do not overcook the potatoes.

Once cooked, the potato leek and celery mixture is pureed in an electric blender when blended to a soupy consistency, return to the pot and add the heavy cream; cooking over medium-low heat.

Season with additional salt and finish with ground nutmeg adding a teaspoon of smoked cumin.

Serve topped with grated Parmesan or any other rich cheese of your choice and top with dried parsley flakes for color! Serve with oyster crackers or sliced ​​bread

The leek (porrum), like the Welsh onion, forms only a cylindrical bulb rather than a round one. The leek leaf, on the other hand, is flattened and solid, while the onion leaf is cylindrical and hollow.

Leeks have been cultivated since at least 3000 BC. C. and are native to the wide region that extends from Israel to India.

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