Leek are like onions – they have a pretty harsh raw flavour. Pale green middle part – peel off reedy outer layers and finely slice the softer middle part. White end (and the very pale green part) – finely slice and If you don’t see dirt (like mine pictured above), cut your leeks as pictured below:Ĭut off the dark green reedy top and discard (leftmost on leek above) Take a peek and if you can see dirt in the layers, then split the leek in half and separate all the layers, wash them well, then slice per below.
Same thing that happens if you use a food processor or blender for mashed potato! Power of blender = activates starch in potatoes = gluey. * Common problem with Potato Leek Soups that call for blitzing to death until completely smooth. This soup is still thick and creamy even without, it just adds a luxurious mouthfeel. But vegetable stock is also ideal here!Ĭreamy is optional. 🇦🇺Australia: Sebago (dirt brushed, most common potatoes), 🇺🇸US: Russet 🇬🇧UK: Maris Piper īroth – I choose chicken because it has more depth of flavour than vegetable stock/broth. Potatoes – use starchy or all rounders, they fall apart when simmered which means less blending for creamy soup = less risk of gluey soup*. Leeks – essential for a LEEK soup!! 😂 Though if you are desperate to make this an leeks are obscenely expensive / you can’t get your hands on them, substitute for onions
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