First off, if you’re at all like I was a few years ago you may be saying, so what exactly is a leek? They definitely aren’t one of the more popular vegetables, but I think they’re under appreciated. They’re related to onions and you should be able to find them in the produce section of your local grocery store, or at your farmers’ market this time of year. The white and light green parts of the leek (the lower leaf sheaths) are what is generally used in recipes, although I’ve seen various people mention using the dark green leaves for making stock.
This year I signed up for a CSA (community supported agriculture) share with Riverbend Gardens. For almost four months this summer and fall I received fresh local veggies on a weekly basis. Near the end of the four months, it seemed like almost every week I was getting leeks. I’ve used them occasionally in the past, but was starting to develop a stockpile of them. I decided a leek soup would be an easy way to use some up. And this recipe is what I ended up with.
One of the most important things when cooking with leeks is to properly clean them. They have the tendency to collect soil in between the little layers, and I think it’s safe to say no one wants a gritty soup. There are many instructional videos and posts online showing various ways to clean a leek. I found this one to be pretty good. But the gist of it is, if the sandy soil is all gone from between the layers, you’re good.
For this soup I really did just use what I had on hand at the time, which happened to be leeks, potatoes, coconut milk and some curry paste. I found it to be quite a nice combination though.
- 2 lbs baby potatoes
- 4 leeks
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1½ tbsp green curry paste
- 4 cups water
- 1 can of light coconut milk
- Wash baby potatoes and cut into quarters (roughly bite size pieces).
- Wash and trim leeks. Slice thinly.
- Heat dutch oven over medium heat.
- Add oil, garlic and curry paste. Cook for approximately 30 seconds while stirring.
- Add sliced leeks and sauté until softened, approximately 5-7 minutes.
- Add water, coconut milk and potatoes. Stir to combine.
- Bring to a boil and reduce heat to low. Cook for approximately 20 minutes, stirring occasionally, until potatoes are tender.