At that point in my life, I had never eaten leeks and had no desire to. Fast forward thirty plus years. I tried leeks in Lori’s galette and loved them. Leeks seem to be more common than onions in Poland and nicer looking too.
I don’t know why Americans seem to have an adversion to leeks. They seem to be pricey in the States, but I suspect that’s because they’re needlessly in the exotic veg categroy.
They add wonderful flavor, part of the onion family, but more subtle than most.
And visualy, there just so interesting! Add some interest to your shopping cart, your veggie drawer, and your life in general by grabbing a couple of leeks and trying them out!
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The time has finally come to make a leek and potato soup, and Alton Brown’s was at the top of my list. Alton is highly respected in our family.
One of our daughters seems to take great pleasure in pointing out anything that I do differetnly that Alton. In part, because it must mean that I am wrong. and In part, so say, “if you’d made this correctly, Alton’s way, perhaps I would like it more.”
Kids, even adult kids, can be a tough audience, but it’s all said with love and a bit of jest.
If you’d like to try cooking more dishes with leeks, I have a nice collection of recipes here.
Whether you’re new to leeks or an experienced cooker of leeks, I hope you love this recipe as much as we did.
Delicious, creamy leek and potato soup
4 – 5 leeks, white and light green parts only, washed and sliced
3 tablespoons butter
pinch of kosher salt
14 ounces potatoes, peeled and diced
4 cups vegetable stock (I used Knorr boullion cubes and water)
1 cup heavy cream
1 cup butermilk
pinch ground white pepper
- Add leeks, butter and salt to a soup pot, cook until leeks are soft and caramelized
- Add potatoes and stock, cook until potatoes are tender
- Puree soup in blender or food processor
- Stir in cream and buttermilk, season with pepper
- Serve warm or chilled