Leek & Potato Soup
I will apologize ahead of time for the vagueness of this recipe. It was one of those spontaneous, improvised things that worked out really well. It was born out of a need to use up five or so leeks and a handful of potatoes. I found it to be much better than other leek and potato soups that I’ve had in the past. Maybe it was the ghee? Because, of course, ghee makes everything better. I hope this is as warm and deeply nourishing for you as it was for me.
Servings 4 people
- dutch oven
- immersion blender
- 2-3 leeks cut lengthwise, then sliced
- 5 potatoes peeled and chopped
- sesame oil
- 1 tsp. cumin seeds
- 8 oz. coconut milk
- 1 Tbsp. ghee
- salt and pepper to taste
- Warm sesame oil in a dutch oven pot.
- When the oil has come up to temperature, add the cumin seeds. Cook until they are fragrant, and then add the leeks, stirring to coat them with sesame oil.
- I usually add more sesame oil at this point. Cook on medium heat until the leeks are soft.
- While the leeks are cooking, peel and chop the potatoes into smallish pieces. Then add to the pot.
- Add the coconut milk and ghee. Cover, turn to a lower heat setting, and allow the potatoes and leeks to thoroughly cook and soften, stirring occasionally.
- You might use an immersion blender to create a smooth soup; you might not. Definitely add some salt and black pepper to taste. Enjoy!