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
- 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!