Leek and Potato Soup. And February.


Somehow January came and went. It’s already February. The good thing about this fast moving aspect? Days are getting longer, and longer. An extra minute of light there, another minute here. Not only does it mean my life improves in terms of waking up (!), but also there is that little chance that I could catch some light in the evening to take one or two photos. Like the one above. Maybe not the best one (difficult to photograph soups, don’t you think?) but at least I didn’t have to use a flash!

The bad thing? Rain, and wind, and more rain and wind. Days are grey and cold and wet. Which means only one thing: hearty, comforting soups. 

Part of our new year resolutions was to continue ‘going local’, but also to start buying more consciously seasonal produce. Last year I subscribed to eat the seasons, which is a great source of what is in season, and what to look for.  Sometimes it helps to have all the seasonal food listed for you. All I need to do is look for it at the market and buy it.

Which brings me to leeks and potatoes. Two of my favorite foods? Well, so and so. I love potatoes, but I rarely know what to do with leeks. Except, of course combine them with mussels. However buying the products now based on somewhat weekly lists, saw us with leeks and potatoes in the house.

Not long ago, I also read a delicious recipe on leek and potato soup, so the universe aligned, I made the above leek and potato soup. On our side, we went a little easier on the cream and full fat milk.

Have you cooked lately with leeks? If so, I’d love to hear about as we have still quite a few left over.

This is also an entry for The Potato, a food event held by Eating Leeds, a blog I recently discovered.

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  • A tasty soup! I love both vegetables…



  • That is a classic! Now, if only I escaped the oven-like temperatures of this country.. 🙂

  • I enjoy cooking with leeks. One of my favourites is Leek Macaroni & Cheese. I would be happy to send you the recipe if you are interested. You need a very, very sharp white cheddar cheese for the recipe.

  • I’m with you on the longer days – it’s been bizarre to find myself coming home in the evenings in the light recently (for all of about ten minutes, admittedly, but light is light).

    Leek and potato is my favourite soup; this looks great!

  • I love that the days are getting longer! It is so nice to walk out of the office and it is not pitch black. I never know what to do with leeks either, but Szechuan restaurants always do ’em with sliced pork belly…

  • Love the soup. Looking forward to more natural light here as well..for photos 🙂

  • I love leeks! They have such a nice subtle onion flavor and think they can be very exciting. One of my favorite ways to incorporate leeks is from a recipe in the Bouchon cookbook. It’s for Salmon served over a bed of leeks. I simplify the recipe and it’s quick. It basically calls for a thick (but small) skinless fillet of salmon that you saute in 1/8 inch of canola oil in a non-stick pan (seasoned with salt and pepper) – skin side down first, flipping it only once – being careful not to move it and let it really develop a nice brown crust on both sides. It’s served over a bed of leeks that have been sliced into rounds, seasoned with s&p and sauted separately in some butter. It’s so simple and divine! The tricky thing with leeks is they are very dirty / gritty and the best thing to do is to slice first and then soak them in a bowl of water, swishing them around and changing the the water a few times to get rid of the dirt that settles on the bottom. Phew! A super long comment but hope this inspires – I love leeks!

  • NJ

    I have used leeks instead of chicory for a ‘chicon au gratin’, or combined both. Wrap cooked ham around ready-cooked leek and line them up in oven dish, pour a thick cheesy bechamel sauce over all, some grated cheese and pop in the oven for grilling. Serve with mash potato. Hey, I never said it was calorie-free! 🙂

  • I’m so pleased you contributed this simple but classic dish! Leek and potato soup is one of the ultimate comfort foods, in my opinion!

  • Good post 🙂