Not the huge ones you see in the store, but they will work just fine for my leek and potato soup. I evolved this recipe from the one in Renny Darling's Vegetarian Fast and Fancy (one of my favorite cookbooks.
- 4 small leeks
- 1 small sweet onion
- 4 medium potatoes (I recommend one of the golds)
- 6 cups broth (vegetable or chicken)
- 4 TBS chopped chives
- Olive oil
- White pepper
- sea salt
Slice the leeks and chop the onions. Saute in a little olive oil.
I use chicken bouillon for the broth and like to add it with the oil as the oil helps break it down faster.
Once everything is sauteed, add all the broth (add 6 cups water at this point if using bouillion), white pepper and salt. Simmer while preparing the potatoes.
Cube the potatoes into 1/2 - 1 in cubes and fry over medium heat.
Once the potatoes are well seared, add them to the soup.
Simmer for about ten minutes.
Add the chopped chives right before serving. Delicious!
This soup always goes fast in my house, and this batch was the best ever!
Maybe it was the home grown leeks...