West Indian Creamy Leek & Potato Soup Recipe

Written by: Farmer Rich (MR. G-Thumbs)      Edited by:Chef Sharlee B.(Guyanese Girl Haitian Soul) & Farmer Shawn (Hatian Suave) 

The main reason we came up with this recipe is because one of the most common question  we have at our farmers market is always :What do I do with my leeks?

Our answer was to research & team up with a chef to offer more than just a simple stir fried rice recipe that aldo represented the west indies.

With that being said we hope you enjoy.

Here are your ingredients:

  • 4 medium potatoes, cubed,  2-3 cups, 
  •  5 large leeks, chopped, 3-4 cups,             
  • 1 tsp crushed garlic,
  • 1 tsp chopped thyme,       
  • 1 tbsp butter,                          
  • 1 tbsp olive oil,
  • 32 oz good vegetable stock ( 4 cups),
  • 1/2 cup cream,Salt & pepper to taste,
  • 1/2 tsp sugar,
  • A dash of all purpose seasoning, Chopped chives.
  • Croutons:1/2 ficelle or baguette, cubed
  • 1 tsp minced garlic, or a dash of garlic powder, 2 tbsp butter, 2 tbsp truffle olive oil

 

Instructions: In a deep casserole, heat oil and butter at medium-high heat. "If adding meat now is the time" Sauté until "brown" on all edges….Add the chopped leeks and minced garlic. Stir together well and cook for about 5 minutes or until leeks begin to wilt.Add the cubed potatoes and incorporate well with the leeks. Add the seasoning salt, thyme, sugar and fresh black pepper. Allow to cook together for about 10 minutes. The leeks will begin to caramelize gently and to break down slightly. Stir frequently so that the ingredients do not stick or burn. Add the vegetable stock & thyme. Allow to come to a simmer. Taste for salt and add if necessary. "This is important as different brands of vegetable stock has varying levels of sodium".Allow to come to a boil and then lower heat to medium low.Cook soup for about 15 minutes. Test the potatoes to ensure that they are cooked completely. Remove soup from the stovetop to blend.With an immersion blender, carefully blend the vegetables and stock to a creamy consistency. Be very careful not to get burned. Ensure that your pot has at least 3 inches of depth free before using the blender. This is very important as the hot liquids can splatter.Return the pot to the stovetop to complete the process.The consistency of the soup should be slightly thick. If it appears more like a porridge consistency, add some water to thin it out slightly.Pour the heavy cream. Stir together well and heat through for an additional 3-5 minutes.

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To make croutons:

In a large fry pan, melt butter and add olive oil in medium heat.Sauté the minced garlic quickly and add the cubed bread. Be very careful not to burn the garlic, or the flavor of your croutons will be affected.Keep turning the bread to brown slightly and to absorb the flavor of the garlic and butter. Do not leave the bread unattended as it can burn quickly.

Remove from heat once the croutons are golden and place in a small bowl.Remember that the fry pan still keeps the heat for a few minutes, even after being turned off. For this reason, it is best to remove the croutons once they have attained the perfect color...

Serve leek and potato soup with a drizzle of truffle oil, if liked and a few croutons. Snip a few pieces of fresh chives on the soup before serving. 


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