Like I said earlier, it's time to eat lots of leeks! This is not a Chinese recipe of course, (but still auspicious!), and very yummy, perfect this season. Leek and potato soup is a classic combination, but to give it a lot more oomph, I roasted the leeks first to get all those caramelised leekiness. Along with 2 secret ingredients, it's not just a leek and potato soup.It's an extra baking tray to wash, but so worth it I promise you!
Roasted Leek and Potato Soup
1 large leek, white and light green parts only, cleaned and chopped into about 5cm large pieces
1 med floury potato, peeled and chopped
1 med onion, chopped finely
4 cloves garlic, peeled
2 cups homemade vegetable or chicken stock
1/2 cup milk
1 tbsp+1tsp extra virgin olive oil
1 tsp butter
1 heaped tsp dijon mustard
sea salt, black pepper (to taste. I used around 1 tsp of salt)
extra drizzle of extra virgin olive oil
1. Pre-heat the oven to 180 degrees celsius.
2. Prepare the leeks by trimming the ends and root, slice lengthwise then run water through to wash off the soil in between the leaves. Then chop into about 5cm large pieces.
3. Arrange chopped leeks and garlic on a baking tray, tossing all with 1 tbsp of olive oil. Roast for 30-45 min till the leeks turn slightly brown.
4. Meanwhile, sweat the onions in 1tsp each of olive oil and butter, till translucent and slightly golden.
5. Add the potatoes and the stock, bring to the boil and simmer for 20 min.
6. Remove the roasted leeks and garlic and add to the pot, scraping all the caramelised yumminess in too (you can use some hot water or liquid from the pot to help deglaze the tray). Simmer for another 10 min.
7. Add the milk and remove from heat. Using a blender, puree the soup, adding more hot water or stock if necessary, till you get a smooth creamy consistency.
A creamy silky soup just bursting with the flavour of caramelised leeks, with just that hint of roasted garlic and dijon mustard<-- my secret ingredients.