Potato Leek Soup

Leeks are those elongated, layered, root vegetables in the onion-garlic  (allium) family.  I remember learning about a lot of new, strange-looking foods at my mother's table, but, as far as I remember, even my Mom never made leek soup.  Leeks are a bit frightening when you first approach them, but once you learn how to clean and cook them, (and once you sample their subtle flavor!) they quickly become a preferred flavor in your meals. They offer a variety of vitamins (especially Vitamin K and A!), polyphenols and  minerals, and they are low in calories. Leeks possess a flavonoid, Kaempferol, which protects the heart.  High in the B vitamin, folate, leeks help to balance our levels of homocysteine, a factor considered to play a part in cardiovascular disease. If you are going to make a leek broth, you will want to wash the leeks, remove the toughest outer layer, cut the leeks in half lengthwise, wait 5 minutes (believed to enhance the nutrient value!), and then slice the halves again lengthwise several times, making it into a fan, so that it will cook quickly.  I think that the time to really clean the leek is after it is cut, but it may also remove some of the nutrient value.  All I can say is, if I separate the inner layers of the leek, I still find dirt, so soaking it after I cut is is my preference.  It is customary to use the lighter, white portion of the leek, cutting off the greener part. (At the farmer's markets in Paris, they will offer to cut the green ends off when you buy them.)  In Mexico, I use Microdyn (found at Costco and other stores in Mexico) in the soaking.  Microdyn is an inexpensive colloidal silver used as a sanitizer. There is also a Sam's version of this in Mexico, but I haven't seen this product in the U.S., so I usually take some with me when I go to the U.S. 

 

I think you're going to love this soup! It's a favorite in our house.

Potato Leek Soup

By Kathleen M. Gallier

Preparation:

Peel and coarsely chop into 1- inch cubes:

            Potatoes – 3-4 pounds

Cut into halves lengthwise, chop into ¼ inch slices and then wash:

            Leeks – 2 (white parts only)

Dice:

            Onions 1-2 medium to large (1 lg. is usually enough)

Mince:

            Garlic, minced – 1 tsp.

Peel and finely chop:

            Carrots – 4

            Celery Stalks – 4

Instructions:

In large soup pot, over medium heat:

Oil – 2 TBSP

Add onions, garlic, leeks and sauté until translucent.

(Note: if you are in a real hurry, omit the sauté and the oil, and just toss everything in to boil.  It's even lower in calories that way and still tastes exquisitely delicious.)

Add to this:

            Potatoes, carrots, celery

            Cold or room temp. water – 7 cups, or more -- enough to cover ingredients.

Bring to a boil on high heat and then add:

            Parsley – 1 tsp. dried or 1 TBSP fresh

Sea Salt - 1 tsp.

Lower heat to simmer, uncovered, until the potatoes are quite soft and vegetables are tender (about 30 minutes).

If time, set mixture aside to cool.

Puree the mixture until smooth, in batches that your food processor will hold.

Return the pureed soup to the pot and gently reheat.

Adjust the seasonings.

Add freshly ground pepper to taste.

Add water or soymilk if mixture is too thick for your liking.

Serve at once.

Serves 8 to 10 people.