Leek & Potato Soup

Leek & Potato Soup

A rich soup made from leek and potatoes.
In our household, this is a standard dish that we like to make often.
Create your own variation by adding cheese or other favorite toppings.

Ingredients: about 3 servings

Leek (Shimonita or Japanese leeks)
1 large
2 medium
200 ml
1 tablespoon
Consommé or vegetable soup stock (dissolved in water)
400 ml
1 clove
Bay leaf
Salt and black pepper
to taste
Croutons, parsley
as desired


1. Thoroughly wash the leek and remove the green stalk. Roughly chop the white stalk. Peel the potatoes and dice into 1 cm cubes.
2. Melt the butter in a pot, and add the minced garlic and the leek from Step 1. Cook, but be careful not to burn it.
3. Add the potatoes. Lightly cook, then add the soup stock and the bay leaf and bring to a boil. Simmer for 15 minutes until the potatoes are cooked through.
4. Remove any scum and the bay leaf, and mix in a food processor or blender. Be careful since it's hot.
5. Heat again and add the milk. Once it's heated, flavor with salt and black pepper and it's complete.
6. Serve with croutons to taste.

Story Behind this Recipe

Here is a standard recipe for leek, which are grown in the cold winter.
For variation, add cheese to change the flavor of this simple soup.