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Potato Leek Soup

June 8, 2011


If you didn’t find anything wrong with the above statement, let me explain: Have you ever heard someone say that a certain sound smells good or that some color tastes funny?  Synesthesia is a condition when people experience mixing of the senses or one sense invokes another, such as in the smell-sound analogy.  Potato leek soup, I warn you, might conjure up such an effect.

When blended well, this soup can feel like velvet in your mouth.  Its texture is smooth, it’s taste – fresh from the leek but nevertheless fulfilling thanks to the potatoes.  To get the best results, try to find young leek that is thinner, smaller and more tender than the regular leek.  If you don’t get it from your garden or a farmer’s market, it might be labeled as ‘leek for soup’ at your grocery store.  If you’re not that lucky and barely manage to find even regular, gigantic, coarse leek (sorry, leek!), then use only the lower white portion of it for the soup.


  • 3 large leeks or 5 small/medium
  • 6-8 medium-size potatoes
  • 2 cubes of bullion
  • sea salt
  • butter (optional)


Wash and cut up leek in 1-inch “wheels”.  Use only white part if your leek is large or both white and bright green part extending to the mid-section of the leek if using young leek.  Peel and chop potatoes into 8-12 pieces each.  In a large pot, bring 1.5 liters to a boil.  Place potatoes in pot and boil potatoes until semi-soft.  Afterwards, add the leek wheels and continue cooking until leeks soften but are still green.  Careful not to overcook them because soup may not taste as “fresh”.  Add bullion cubes and salt.  Stir and blend with an electric hand mixer for a few minutes.  If the consistency is not soupy enough after blending, add (+/-) 2 cups of water to the pot and blend for another 2-3 min.  Serve hot with a dab of butter in the middle of the bowl and a piece of bread on the side.  Enjoy!

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