Simple Classic: Potato Leek Soup

Leek is a great ingredient: it has a discrete onion flavor but none of the tears when you cut them. This soup always feels way fancier than the effort required to make it. Cleaning leeks takes a little time, but once you’ve soaked it and released the sand, you can use it in quite a few things(soup, stir fry or even grilled). This soup was the result of trying to find a use for leftover mashed potatoes. I use boxed mashed potatoes for this recipe because its just easier. You will get around 4 bowls of soup. Enjoy!

Ingredients

• 1 Tablespoon olive oil + 1 Tablespoon butter

• 600 grams/2 cups prepared mashed potatoes

• 300 grams/3 cups cleaned leeks, white and green parts

• one bouillion cube (Vegetable, chicken, Kub or - just not beef or fish!)

• 300ml/ 1 1/4cup water

Directions

Dissolve the bouillon cube in the water and set aside. In a large stock pot add the olive oil, butter and leek. Cook on medium heat for about 5-7 minutes covered until the leeks are tender. They should be cooked through, but not too browned(!) Add the water with the bouillon cube, and the mashed potatoes. Mix and lower to a low boil. Allow to simmer for 5 minutes. Turn off the heat and allow the soup to sit for 10 minutes. Take a stick blender or put the mix in a standard blender(be careful if its still hot - just wait, please…) and mix. I like my soup fairly smooth, but you decide. Once you are happy with the texture, place back in the pot and simmer. Now taste it. If it needs a bit more water or salt and pepper season it, allow to simmer and try again in two minutes. I enjoy with garlic toasts.