A lucky person is someone who plants pebbles and harvests potatoes. Greek proverb.
A man who prides himself on his ancestry is like the potato plant, the best part of which is underground. Spanish proverb
Who doesn’t love a potato? The humble tuber that can be both a super comfort food or be served alongside some posh meats or fish. Versatile like nothing else.
And although potato dishes are countless I am offering you this recipe for potato-leek soup, that I’ve up-graded with a bit of smoked peppered trout and a sprinkle of cheddar. Potato soup may not be revolutionary, but this version is remarkably delicious, satisfying, and thank goodness, still light.
When you buy fresh potatoes remove them from the plastic bag since this will make them mold quicker, as does storing them with onions or garlic. Don’t store them in the fridge either, this will give them a funny flavour since the starch will start to convert to sugar.
The best choice is a cool, dark, dry place, such as the back of a pantry.
Also Leeks like onions, are nutritional stars, offering plenty of potassium, some folic acid, beta-carotene (in the green part) and plenty of vitamin C.
- 1 tbsp. olive oil for cooking
- 4 large leeks, white and tender green parts only, thinly sliced
- 1 lb. potatoes (the kind for mashed potato), peeled and cut into 2-inch chunks
- 1 garlic clove, peeled and grated
- 5 cups low-sodium vegetable stock
- 11.25 oz. pack soy cream
- 1/3 cup grated cheddar or vegetarian/vegan cheddar
- 1/8 teaspoon ground nutmeg
- Salt and freshly ground pepper
- 1/2 cup minced chives or green onions
- 8 oz. peppered smoked trout, flaked (leave out for vegans/vegetarians)
- Put the olive oil in to a large pot and add the leeks and garlic.
- Turn heat to low, and cook, stirring occasionally, until softened, about 8 minutes.
- Add the potato and broth; bring to a boil. Cover partially and simmer over low heat until the potatoes are tender, about 15 minutes.
- Working in batches, puree the soup in a blender, then return it to the pan.
- Add the soy cream, cheddar and nutmeg and simmer for 10 minutes longer.
- Season the soup with salt and pepper, garnish with chives and smoked trout and serve.
If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥