Potato Leek Soup – Leeks are said to possibly date back to Mesopotamia and ancient Egypt

Potato Leek Soup Recipe – Can be enjoyed hot or cold, though best enhanced by serving hot alongside melted cheese on top!

Discover or distinguish leeks at your nearby supermarket or at a local farmers market Leek (porrum plant that has a large, thin white bulb and overlapping flat dark green leaves), like the Welsh onion, forms only a cylindrical bulb, instead of a rounded bulb. Have fun eating another vegetable related to our current onion.

Have you ever had a generous amount of potatoes on hand and couldn’t find any innovative ideas to create to make a new, different and delicious dish? I know that leeks are NOT the first vegetable that comes to mind; However, keep in mind that leeks when added with other vegetables and spices can make a smooth, easy-to-digest soup when cooked and seasoned properly.

Leeks are a rare vegetable; It is not purchased or used regularly for everyday cooking in America.

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

It is rumored that the Egyptian emperor Nero ate leeks. He believed that by eating leeks often, he could improve the quality of his voice. It is not very clear what part of his voice he wanted to improve, although what he was looking for was to improve his voice, no less.

HERE’S A SIMPLE AND TASTY RECIPE TO INCORPORATE LEEKS IN YOUR POTATO SOUP, WITH ADDED CREAM AND SPICES, A DIFFERENT AND HEART ADDITIVE TO THE INGREDIENTS OF DAILY SOUP.

Suggested Ingredients;

A large stalk of leeks; cleans and chops discarding most of the darker, bitter green parts, which are less flavorful and more bitter, as well as cutting off the roots and parts that come straight out of the ground.

sea ​​salt —- 4 teaspoons

white pepper — 2 tsp

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 cream of your choice, to taste. * Almond milk or coconut milk are also great alternatives to milk or cream products.

1/2 cup Parmesan cheese garnish; or mozzarella cheese —- added last and sprinkled sparingly in your cup or soup bowl served individually

3 to 4 starchy IDAHO potatoes

two stalks of celery, add the leaves too, packed with powerful antioxidants and loaded with flavor when cooked in porridge, broth, soups or stews.

Start:

Start by sautéing the chopped leaks and celery. Season with sea salt and white pepper and let it rest.

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

Once the potato, leek, and celery mixture is cooked, puree in an electric blender when blended to the consistency of soup, return to saucepan, and add heavy cream; cook over medium-low heat.

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

Serve topped with Parmesan cheese or any other rich grated 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 rounded. The leek leaf, however, is flat 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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