T o m a t o e s

T O M A H T O S
Soup

Potato Leek Soup

Ever wonder how I come up with a recipe idea? Truth is, I’m not always so sure myself. I get inspiration from almost anywhere. Usually I see a dish somewhere, in a magazine, online, or in a restaurant and it gives me an idea. Once I get that idea stuck in my head, I MUST SEE IT THROUGH! Right, back to potato leek soup. That’s why you are here…. isn’t it?

So when reviewing the simanim for Rosh Hashana, I came across leek and thought, what is leek really known well for? Soup. Pretty much. I mean if you thought of roasted leeks or something, kudos to you, but i thought of plain ‘ole soup. It got me really in the mood of a good, flavorful, ultra creamy leek soup.

Potato leek soup from www.tomatoestomahtos.com

I gave this soup two special things to bring it over the top. The first thing I did was roast a whole head of garlic and add it to the soup before blending. There is really no other garlicky flavor that can compare to a roasted whole head of garlic.

The second thing, was finishing the soup with a drizzle of truffle oil. It really turns it into something extra special.

Potato Leek Soup

This velvety potato leek soup is perfect for warming up on those chilly nights.
Prep Time15 mins
Cook Time1 hr

Ingredients

  • 4 tbsp olive oil, divided
  • 1 head garlic
  • 3 whole leeks, sliced light green parts only
  • 1 large onion, diced
  • 8 medium golden potatoes, peeled and cut into large chunks
  • 5 cups vegetable stock You may substitute with water, but I prefer vegetable stock for flavor.
  • 2 tsp salt add more as needed
  • 1/2 tsp freshly ground black pepper
  • truffle oil for garnish optional
  • chives for garnish optional

Instructions

  • Preheat oven to 350 F. Slice off the top of the garlic head and place in a small baking dish. Drizzle with 1 tbsp of the olive oil and bake in the oven for 30-35 minutes.
  • While the garlic is baking, heat the remaining 3 Tbsp of olive oil in a pot over medium heat. Saute' the leeks and onions for 15-20 minutes on low heat until they are darkened and caramelized. Add in the potatoes, vegetable stock, salt, and pepper. Bring to a boil and then lower to a simmer.
  • Cook the soup for approximately an hour, or until the potatoes are cooked through. When the garlic is ready, remove from the oven and let it cool. Squeeze out the roasted cloves and add it to the soup just before blending. Season blended soup with more salt and pepper as needed. Drizzle the soup with truffle oil and garnish with chives before serving.

As with all my recipes, I hope this is something you add to your usual’s. The recipes you pull out time and time again.

I hope to throw a few more delicious Holiday recipes at you over the next few days/weeks, so check out my Instagram to get a sneak peek at what’s coming next!

Until next time,

Sara

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