Leek and Potato Soup--Jamie Oliver

READY IN: 40mins
Recipe by smellyvegetarian

Found this in an article about Jamie Oliver in the Jan/Feb 2010 Cooking Light, and I'm posting for safekeeping! Make this vegan by subbing in veggie broth!

Top Review by Ekaterina K.

Cooked exactly as written in the recipe, just forgot to put celery. It doesn't taste like a regular leek-potato green creamy thing, but still tastes good. Particularly if to add freshly ground black pepper and a bit of parmesan when serving. I have also frozen it and it worked perfectly the whole week,- take out from the freezer in the morning and at lunch is a 3 min reheat, - voila! About to cook it again right now, but gonna skip carrots, as, i think, it gives a bit of a baby puree memory.

Ingredients Nutrition

Directions

  1. Remove roots, outer leaves, and tops from leeks. Cut each in half lengthwise, then crosswise into 1/2" slices. Immerse in cold water; swirl. Drain.
  2. Bring broth to a boil in a large saucepan over medium high heat.
  3. Heat oil in a large dutch oven over medium high heat. Add leek, onion, celery, carrot, and garlic. Partially cover, and cook 20 minutes. Stir occasionally.
  4. Add hot broth and potato; bring to a boil. Cover, reduce heat, and simmer until potato is tender. Stir in pepper and salt.
  5. Serve chunky, or puree with an immersion blender.

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