Saturday, April 24, 2010


I don't buy leeks on a routine basis.  It is not that I don't like leeks, it is just that I don't use leeks for many recipes.   Leeks are related to garlic and onions but have a much mild, sweeter and sophisticated flavour. They can be used to enrich soups or stews and they go well with potato and with cheese.  I recently purchased some leeks at a local organic market for a great price and this prompted me to make a soup.  The soup turned out wonderful and is a keeper. 


2 large leeks, sliced thinly
1 tbsp olive oil
2 garlic cloves, minced
2 tbsp flour
7 cups of water or chicken broth
2 medium sized potatoes, peeled and diced
3 carrots, peeled and chopped into small slices
1 celery, diced
salt and pepper to taste
1/4 tsp thyme
1 tsp dried dill or 2 tbsp fresh dill


In a large soup pot, saute the leeks in oil on medium to low heat for 5 minutes.  Don't brown the leeks.  If they are sticking to the pot, add a bit of water.  Add garlic and celery and cook for 2 to 3 minutes.  Stir in flour and cook for 1 minute longer.

Add water/broth, potatoes, carrots, salt, pepper and thyme.  Bring to a boil and then simmer for about 45 minutes.  Puree half of the soup or use a potato masher to mash the vegetables.  Add the dill and adjust seasonings to taste.

Adapted from Meal Lean i Yumm

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