• Skip to main content
  • Skip to primary sidebar

Heavy Petal

Gardening for everyone

  • About
  • Journal
  • Small-Space Vegetable Gardens
You are here: Home / Veggies & Edibles / How to grow leeks and make potato leek soup

How to grow leeks and make potato leek soup

February 4, 2012 by Andrea Bellamy 10 Comments

potatoes, leeks, and garlic

Every month, Heavy Petal collaborates with Willowtree — a website for those with food sensitivities who want to find their culinary bliss — to bring you a celebration of an in-season edible. I’ll tell you how to grow it; they’ll tell you how to eat it. Yay!

Although spring feels like it’s just around the corner, it’s still wet and chilly enough for me to be craving comfort foods like soup and starches. This classic soup serves up both in no time flat.

Potato Leek Soup

Cook Time: 30 minutes

Makes: Four servings

Ingredients:

1/2 large red onion, diced
2 garlic cloves, chopped
splash of extra virgin olive oil
2 large russet potatoes
2 large leeks
6 cups of organic vegetable or chicken stock
salt & pepper to taste
white truffle oil

Method:

In a large pot combine red onion, garlic, and olive oil over medium heat. Continuously stir until onion is translucent, about 5-6 minutes, being careful not to let the garlic burn.

Chop your potatoes in quarters. Chop the whites of your leeks, including about a inch of the green portion. Add the potatoes, leeks and stock of choice to your pot and gently give everything a stir.  Let simmer over medium heat, stirring occasionally until potatoes are soft (stick a fork in one to test).

Blend with hand mixer until desired consistency is reached; the potatoes will keep this a thicker soup, but ideally you want to blend until everything is entirely pureed.

Add salt & pepper to taste, and a small splash of white truffle oil as a garnish in each individual bowl for a special occasion (or because you’re a truffle oil addict, like Jackie).

Serve hot, or keep in the fridge to easily warm up for the following days lunches.

potato leek soup

How to grow leeks:

Frost-hardy leeks are the rock stars of the winter garden. Start them indoors in early spring (or purchase seedlings) and transplant them out after the last frost. Leeks want full sun and fertile soil. Plant seedlings in furrows, burying them to just below the first leaf. The furrow will fill in over the season, blanching the bottom of the leek stalk and giving it its familiar white colour and mild flavour. Harvest when stems are 1cm thick or larger. If the ground’s not frozen, you can harvest them all winter long!

Related posts:

Default ThumbnailHow to grow apples and make Apple Yam Soup Default ThumbnailHow to grow potatoes and garlic and make Roasted Garlic and Potato Pizza Default ThumbnailBefore and after: A leek makeover Default ThumbnailHow to grow tomatoes and make tomato gazpacho

Filed Under: Veggies & Edibles Tagged With: potato leek soup, recipe

Reader Interactions

Comments

  1. meemsnyc says

    February 4, 2012 at 11:35 pm

    I grew American Flag Leeks for the first time last year and loved it! Making potato leek soup is my absolute favorite. Yum.

  2. shaheen says

    February 7, 2012 at 12:36 pm

    I’m a Welsh girl returning back to Wales, UK later this week – Leeks is something I will def. be growing again. Love the soup, spring still feels a little faraway to me, as its snowing here.

  3. Felecia- Wilmington, NC says

    February 7, 2012 at 4:33 pm

    This sounds amazing! I’ve never had leek soup- this is officially on my must try list both for growing and cooking. Thanks!

  4. Andrea Bellamy says

    February 12, 2012 at 12:43 pm

    @Meemsnyc – I haven’t tried ‘American Flag’ – I wonder how they got that name!

    @shaheen – Safe travels! Spring is just around the corner :)

    @Felecia – Oh, it is a must-try! Such a great winter soup. Let me know what you think!

  5. Rob says

    February 13, 2012 at 8:43 pm

    I grew leeks for the first time this year. I highly reccomend them. THey make a great look in the garden. They are truly, as you say, Rock Stars!!!

  6. Dirty Girl Gardening says

    February 25, 2012 at 6:25 pm

    YUM! And what sweet little bowls… where did you get them? I love leeks… I love adding them to almost any dish… thanks for the post.

  7. i5 übertakten says

    April 2, 2012 at 4:34 pm

    Beautiful images, I immediately get hungry. I am thinking of buying me a garden.

  8. Kat says

    April 4, 2012 at 2:52 am

    great gardening tips and thanks for another delicious recipe!

  9. mysweetiepiepie vintage says

    April 12, 2013 at 3:21 pm

    This soup looks amazing – I’ve pinned this link here:

    http://pinterest.com/pin/191332684141752499/

    Cheers :+)

  10. The Cage is the Rage says

    May 13, 2013 at 8:17 am

    Thank you for the great looking recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

My latest book

The bright, illustrated cover of Small-Space Vegetable Gardens
Small-Space Vegetable Gardens by Andrea Bellamy

newsletter

Subscribe to receive occasional email updates (I promise never to spam you!)

Reader Favourites

Round, cookie-dough-like balls of clay and seed

How to make seed balls

Colourful quinoa plants in bloom

Would you grow your own grains?

This proves it. Chickens are hot.

Categories

  • Annuals
  • Blogging
  • Bulbs and Tubers
  • Composting
  • Critters and wildlife
  • Events
  • Garden Design
  • Garden Tours
  • Gardens to Visit
  • Green Gardening & Living
  • Holiday
  • How To
  • Indoors
  • Inspiration
  • Miscellaneous
  • My garden
  • Outdoor Living
  • Pacific Northwest
  • Perennials
  • Ponds & Water Gardening
  • Raving and Whining
  • Resistance is fertile
  • Resources
  • Retail Therapy
  • Shrubs & Trees
  • Small-Space Vegetable Gardens
  • Sugar Snaps and Strawberries
  • Uncategorized
  • Veggies & Edibles
  • WTF?
  • Home
  • About

Copyright © 2023 · Infinity Pro on Genesis Framework · WordPress · Log in