Leeks are an amazing vegetable. Very high in Vitamins A and K. They grow extremely well where I live (Victoria, B.C. Canada)
This soup was very quick to make (30 min) I just used things I had on hand (even used tap water~not stock) – and it was delicious!
Remove the large dark green top of the leek and rinse it well. Save it for the stock.
Cut off the thin tough root part on the end (put it in the stock pot) then slice the remaining leek long ways in half. Rinse well to remove all sand and soil.
…here’s what I did…(substitutions can be made)…
- 5 or 6 slices of bacon, diced
- 1 Tab. Butter
- 1 Leek ,thinly sliced diagonally into 1/2 moons (as thin as you can)
- 1 tea. or 1 sprig of Thyme
- 1 Tab. Dill
- 1 tea. salt
- 1 large Potato, small dice
- Sour Cream
Sauté bacon until crisp. Remove from pan then add butter (as necessary) then the Leek. Add the Salt. Stir until golden.
Slowly add boiling water 3-4 Tablespoons at a time.
Allow the leeks to steam until the liquid is almost gone, then add a small amount of liquid again…do this 3 or 4 times while stirring to remove all sticky-bits from the bottom of the pan so it doesn’t burn.
The leeks will almost ‘dissolve’…
- No shorts-cuts are allowed here, BTW…the water MUST be boiling and the Leeks (and the pan) VERY hot!…
add the spices and Potato and enough boiling water to barely cover the potato cubes. Cover and simmer for 10 minutes.
…you might need more salt, a bit of sugar or maple syrup…even the juice of a 1/4 lemon (or some Sumac if you have a friend who knows Turkish markets! – thanks Suzanne-;)
- Remove from heat and add the bacon.
The pureed bacon really enhances the flavours and I didn’t reserve any of the bacon when I made it.
- Puree with a hand blender.
It makes a nice presentation if you sprinkle some of the bacon bits on top of the sour cream.
- Add enough cream to obtain the right consistency ~ keeping in mind that the potato will thicken it as well.