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The BloggerAid Cookbook

Leek and Potato Soup (Soupe aux poireaux)

Dear Readers, immediately after I rejoiced blantantly to all that Spring is finally here in my post last Friday, winter slapped me hard on my face the next day with freezing cold below zero temperatures. As if that was not enough, winter threw in some snow on us last Sunday, as if to make sure that we understood that it was here to stay for a while longer and to stop dreaming about spring. Since last Sunday, the temperature stayed -3°C with snow fall now and then. On such cold days, the best way to warm ourselves up is to cook a pot of spicy hot curry like chicken curry or mutton curry or soup like tomato or leek & potato.

Leek & Potato Soup is one of the greatest classics of French homemade soups. I can easily understand why, for it is not only delicious, aromatic, nutritious but also inexpensive and filling. Leeks belongs to a vegetable family called the Allium vegetables like garlic and onions. Leeks are a very good source of manganese, vitamin C, iron, folate and vitamin B6.

How to choose Leeks?

Choose leeks that are firm, straight with dark green leaves and white necks. It should not be yellowed or wilted, nor have bulbs that have cracks or bruises. Buy only leeks with a diameter of 1 1/2 inch or less, as large leeks are generally more fibrous in texture. Store fresh leeks unwashed and untrimmed in the refrigerator in a loosely wrapped plastic bag : this will help to retain moisture and keep them fresh for 1 - 2 weeks. Cooked leeks will only stay fresh in the refrigerator for about 2 days.

Here's the simple version of the Leek & Potato soup that my mom-in-law and sis-in-law often cook at home. Hope you will like it as well. Enjoy!

Leek & Potato Soup (Soupe aux poireaux)
  • 1 big onion (chopped)
  • 4 leeks (washed and chopped)
  • 2 potatoes (peeled & diced)
  • 1 litre water or chicken stock (approx.)
  • salt & pepper
  • sour cream or crème fraîche or milk (optional - for serving)
  1. Trim the leeks and remove the top tough green leaves, leaving on the tender green parts. Slice each leek longwise twice (like a cross), wash it and chop the leeks from top to bottom.
  2. Heat a pot with some olive oil. When oil is hot, add in the chopped onions. Stir-fry it till fragrant & translucent.
  3. Add the chopped leeks and potatoes to the pot. Stir-fry the leeks until it is soft.
  4. Add in the water or chicken stock to the pot and bring it to a boil.
  5. Season it with salt & pepper. Lower the heat and let it simmer covered for about 30 minutes or until the potatoes are cooked.
  6. Purée the soup using stick blender. Taste, adjust the seasoning accordingly.
  7. Serve hot plain or with a spoonful of crème fraîche or a bit of milk.
The Verdict

This soup is simply delicious - creamy, full of flavour and tasty. Little One loves this soup, even Pierre who dislikes leeks likes it. It's an all occasion soup: as comfort soup or under the weather or just to warm us up on a cold day. It's simple, quick & easy to make and healthy too.

Leeks and potato soup

The above recipe is the base. You can add other herbs to it or any other ingredients like bacons, mushrooms, chicken or fish, etc if you want. You can also freeze the soup but it must not have milk or cream in it.

Leeks and potato soup
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Nettle Soup

I was recently stung by les orties (or stinging nettles in English) while picking blackberries in the countryside. Ouch! Not only did it hurts like hell, I was rewarded with beautiful hives and I scratched myself like a monkey - as if the blackberries' thorns were not enough. This smart little plant hides itself among the blackberries for those unsuspecting souls like me to get stung. It's virtually everywhere in the French countryside and when we take a walk in the wild fields, we have to be extra careful and on the look out for it especially during summer - sleeveless and in shorts.

Stinging nettles are abundantly found in the countryside in northern Europe, much of Asia and in parts of North Africa and North America. The defensive hairs (the needles) on the stinging nettle are very sharp. Once they penetrated the skin, they break and injected a harmless toxin - a stinging burn sensation and itches afterwards. And much to my surprise, I learned from Patrick (my father-in-law) that this irritating plant (pun intended) can be made into delicious soup - apparently it is a favourite soup of his mother. Nettle soup is even supposed to be a good source of nutrients for people who lack meat or fruit in their diets.

Surprisingly this nasty nettle have also many other uses.:-) From what I could find out:

  • It is used by many different cultures as herbal medicine
  • It's stems is a popular raw material used in small-scale papermaking
  • Nettle fibre has been used in textiles but it is more experimental than mass-market
  • It is also used as a dye-stuff in the medieval period

What about those stinging hairs? you might ask. Well, it seems that cooking, crushing or chopping disables it. The stinging nettles are high in nutrients: calcium, magnesium, iron, potassium, phosphorous, manganese, silica, iodine, silicon, sodium, and sulfur. They are also a good source of vitamin C, beta-carotene, and B complex vitamins. Not bad for a weed! It is best to pick the first leaves of spring but it also can be picked during summer.

Here's my first entry for Weekend Herb Blogging #98 hosted by Kalyn.

Soup d'ortie Nettle soup
Soup d'ortie - Nettle Soup

(Patrick's recipe)

  • Freshly picked young nettle tips - a large amount of it (only the young leaves and before they flowers)
  • Butter or olive oil
  • 1 onion (oughly chopped, optional)
  • a few bacon (optional, just for flavours)
  • water
  • 1 or 2 potato (cut into pieces)
  • sour cream (crème fraïche)
  • salt and pepper to taste
  1. Gather the young nettle tips with a pair of gloves (for example your garden or latex gloves) to avoid its stings.
  2. Wash them with your gloves on. They can still sting you.
  3. Fry the onion and the bacon with a bit of olive oil or butter for a few minutes then stir in the nettles (no need to chop or remove stalks) until they soften. Add a little bit of water to the pot if it is too dry to avoid it from burning.
  4. Add in the potatoes.
  5. Pour in the water, stir it and let it cook until the potatoes are soft.
  6. Season it with salt and pepper.
  7. Use a hand mixer or blender, blend it completely. Add a bit of sour cream and give it a final stir.
  8. Serve it hot.

There is no verdict this time as I didn't make the soup but according to Patrick, this is a very nutritious soup that costs you almost nothing as you can pick it for free from the nature.

In terms of taste, the nettles has a very raw green taste (a taste quite near to that of a French bean). Patrick compares it to the taste between spinach and sorrel. He made a pot for his mom during our vacation in Brittany, unfortunately I didn't think of checking it out just for the taste of it.:-(

Avoid gathering the nettles growing by the road side (polluted by traffic) or by a frequented walk path (might be polluted by humans or their pets). You should pick the tops of young plants only and not flowering.

Some soup recipes cook the nettles with spinach, carrots or celery and stock instead of water. Others chop it up and eat it like salad or cook it in quiche or in gratin. The fresh or dried leaves of nettle can be used to make a tea and commercial tea bags are commonly sold in natural food stores.

According to Michèle, if you get stung you can apply vinegar on the affected area and it will calm down the reactions.

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