Your guests will love this Belgian leek and potato soup
Originating from Belgium, leek and potato soup is a heartwarming dish ideal for cool evenings. A staple in Belgian cuisine, it's celebrated for its simplicity and nourishing ingredients. This vegetarian and eggless rendition preserves the classic recipe's essence, making it accessible to a broader audience. It's time to embrace this culinary tradition and begin our cooking journey.
Gather the following ingredients
To make this soup, you'll need three large leeks, sliced (white and light green parts only), two medium potatoes (peeled and cubed), and one finely chopped onion. The cooking liquids are four cups of vegetable broth and two cups of water. For flavor and sauteing, include two tablespoons of olive oil, one teaspoon of salt, and one-half teaspoon of black pepper.
Preparing the vegetables
Begin by meticulously washing the leeks to eliminate any soil hidden between their layers. Cut them into small segments. Proceed to peel the potatoes and dice them into even cubes, ensuring they cook uniformly. The onion should be finely chopped as well. This preparation is key to ensure that all the vegetables cook evenly, contributing to the overall consistency of your soup.
Cooking your soup base
In a large pot, heat two tablespoons of olive oil over a medium setting. Begin by sauteing the finely chopped onions, stirring until they reach a translucent state, careful to avoid browning. Following the onions, add the leeks, sliced into small segments. Continue to cook these together, allowing the leeks to soften but not brown, which should take about five minutes of cooking time.
Simmering your soup
After the onions and leeks are sauteed, incorporate the cubed potatoes. Pour in four cups of vegetable broth along with two cups of water. Season the mixture with salt and pepper according to your preference. Stir well and bring to a boil. Once boiling, reduce the heat to a simmer and cook for about 20 minutes, or until the potatoes have softened.
Blending your soup
Once the vegetables are tender, stop heating. Use an immersion blender to puree the soup directly in the pot, or carefully transfer it into a countertop blender, handling it batch by batch to prevent spills. Blend until the soup is uniformly smooth and free of any lumps. Handle this hot mixture with care to avoid scalding.
