Leek, Potato, and Pea Soup

 

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Soups have always been one of my specialties. I started making them as a child impressed by the little effort they required and the delicious reward they provided. There is something so comforting about knowing that by simmering a couple of fresh and simple ingredients, you will have a pot to provide warmth on a cold winter’s evening. This is, indeed, one of those soups that feeds the soul in such a way. Hearty leeks, sweet shallots, and creamy peas make for big and steamy bowls of yum. The consistency is creamy, thick, and rich without actually containing any cream. Freshen up the flavors by adding fresh herbs right before blending. Also, feel free to thin down or thicken the soup to your liking by adding more or less stock.

INGREDIENTS/ SERVES 4-6

5 tablespoons olive oil
2 leeks/500 gr./4 cups, white and green parts only, roughly chopped
4 shallots or 1 large onion, 200 gr., finely chopped
pinch chili flakes
2 bay leaves
3 garlic cloves, finely chopped
2 large yellow potatoes/600 gr./4 cups. cut into cubes
4 cups/ 500 gr. frozen green peas
2 thyme sprigs
5 cups low-sodium vegetable or chicken stock, boiling
salt
black pepper
1/2 cup/ packed handful cilantro or mint, chopped

METHOD

1. Sauté the leeks, shallots or onion, chili flakes, and bay leaves in olive oil in a large pot over medium-high heat for about 10 minutes or until soft and tender. Add the garlic and cook for another 2 minutes. Add the potatoes, green peas, thyme, liquid stock, a good grinding of freshly ground black pepper, and salt. Simmer for about 20 minutes or until the potatoes are tender. Remove the bay leaves and thyme sprigs and stir in the cilantro, mint, or a combination of both.

2. Blend the soup in the pot using a hand blender or in a regular blender in batches until smooth or to the consistency of your liking. Check for salt and pepper, add to your taste, and serve. The soup will keep well chilled for a few days.

Follow Hanady on Instagram (@hanadyskitchen), Facebook (Hanady Kitchen), and Twitter.

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14 Comments Add yours

  1. ksbeth says:

    this sounds wonderful

    Liked by 1 person

    1. Hanady says:

      Thank you, Beth! X

      Liked by 1 person

  2. aniqahahsan says:

    This soup has such a wonderful colour!

    Liked by 1 person

    1. Hanady says:

      Thank you, Aniqah! 🙂

      Liked by 1 person

  3. Eha says:

    Well the potato and leek, served hot, was called ‘potage Parmentier’ in my day and of course became ‘vichyssoise’ when cold: both versions yum! Have never added peas or chilli – what fun! Shall make soonest and leave some behind – that may be good cold also and it is a vey hot summer here . . .

    Liked by 1 person

    1. Hanady says:

      Hi Eha! Thank you for sharing that interesting fact with me. Would love to know how you like this recipe. It tastes absolutely delicious served cold as well! P.S. I would choose Australia’s summer heat over this harsh winter any day! Enjoy it! 🙂 Xx

      Like

  4. This sounds like a great soup for a cold Manitoba winter day.

    Liked by 1 person

    1. Hanady says:

      Hi Donald! I was born in Alberta and have to agree with you here. Soups such as these are a necessity! Do let me know if you give it a try! X

      Like

  5. miakouppa says:

    This looks so delicious!

    Liked by 1 person

  6. feeling yum ..yum flavor in my mouth 😛

    Liked by 1 person

  7. Hi Hanady 😀 just to let you know that I nominated you for the Mystery Blogger Award! 🏆😊 https://cookthebeansblog.wordpress.com/2017/01/24/mystery-blogger-award/

    Liked by 1 person

  8. chefkreso says:

    Leek potato and pea soup – such a delicious combination of flavors!

    Liked by 1 person

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