Potato and leek soup is the first dish I learned to cook at home ed. Of course being a child of a single mamma I could make simpler things but this was the first dish I made for my family. I really love it for it’s simplicity and rustic tecture. I like to leave the skins on my potatoes to give the soup another texture but this is optional but do remember that a lot of the nutrients of potatoes sit in the skins!
As mentioned above this soup brings a lot of memories back to me and I really consider this a staple dish. Great for a lazy day as the process is very straight forward and doesn’t require much effort. I think there’s a reason to why this is the first thing we learned at home ed, haha. Nevertheless it really is tasty and perfect for this time of year in Europe when toes are like ice cubes and all you want is something warming and comforting.
In addition to being tasty, warming and comforting this soup is great if you are on a tight budget, like I know many young people like me are. Potatoes, leeks and onions are all cheap whole foods that are easy to get a hold of. In this recipe I have added some red lentils, which are also inexpensive, to the dish for some good plant protein which is important for a balanced meal. If you sprinkle your soup with some seeds and nuts when you serve as well you add some more protein and healthy fats too. If you’re vegan like myself it’s important not to forget that part, especially if you’re just starting out.
Another perk with this dish is that it will last for a few days in the fridge so that you can batch cook and enjoy a healthy and fuss free lunch for days after cooking. I don’t recommend freezing it however as defrosted potatoes are really strange!
Makes 4-5 bowls.
Active cooking time 15 min, total cooking time 45 min.
1 1/2 leek
1 red onion
4 garlic cloves
1/2 cup red lentils
12 medium potatoes
3 tbsp olive oil
1 1/4 – 1 1/2 l water
1 tbsp vegetable stock powder or equivalent in cube
1/2 tsp garlic powder
1 tsp smoked paprika powder
Salt and pepper to taste
A handful of parsley, for serving
Roughly chop onion and garlic and cut leek into slim rings.
Place a large pot over low-medium heat, add olive oil and leek, onion as well as garlic. Mix once in a while, the mixture is ready when the leek is wilted, shiny and bright.
Rinse red lentils in cold water and set aside.
Clean potatoes, remove any rough bits (peel if you wish) and cut into roughly 1,5×1,5 cm pieces.
Add 1/4 l water to the pot when the leek is wilted, add the spices and then the lentils. Bring to a boil and let simmer for 3-4 min.
Add 1 l of water as well as potatoes to the pot and bring to a boil, then lightly boil for 15 min under lid.
Once potatoes are tender use a potato masher to break them, I like mine with some smaller chunks but mash until you’re satisfied with the texture. If the soup is too think add a 1/4 l water.
Season with salt and pepper to taste.
Serve in bowls and cut the parsley over the top.