Ingredients
- Sliced thinly are two leeks, focusing on their delicate white parts
- Three tablespoons of olive oil, a flavorful addition to the mix
- Three cloves of garlic, smashed for maximum aroma
- Three tablespoons of versatile all-purpose flour
- A generous six cups of water to bring it all together
- Optional vegetable bouillon cubes, for added depth of flavor
- A hint of sweetness with a teaspoon of white sugar, if desired
- A touch of spice with half a teaspoon of chili-garlic sauce
- Crackled black pepper to season, as much as your taste buds desire
- Diced, unpeeled potatoes, adding heartiness to the dish
- One cup of low-fat milk, for a creamy finish
Step 1
In a large stockpot set over medium-low heat, let the thinly sliced leeks mingle with a generous drizzle of olive oil. Gently sauté them until they turn soft and fragrant, which usually takes about 15 minutes. Feel free to drizzle in more oil if needed along the way. Sprinkle a dusting of flour over the leeks and use a trusty wooden spoon to meld it in, forming a lovely base for your soup. Then, let it all simmer and meld together over low heat for a couple more minutes.
Step 2
The magic starts as you slowly pour in the water, stirring diligently to form a silky roux. Gradually incorporate more water, stirring all the while, until the mixture reaches the perfect consistency. Toss in the flavorful bouillon cubes, a hint of sugar for balance, a kick of chili-garlic sauce, and a dash of pepper. Turn up the heat to medium, and with occasional stirs, let the soup come to a gentle boil.
Step 3
Introduce the diced potatoes to the pot, then lower the heat to a gentle simmer. Allow the potatoes to soften over the course of 45 to 60 minutes, giving the pot a good stir every now and then, ensuring nothing sticks. When the potatoes are tender, it's time to blend the soup into creamy perfection using an immersion blender. Keep some delightful chunks if you fancy. To bring it all together, incorporate a splash of milk to achieve the desired consistency and gently warm the soup through.
Extra Tips & Suggestions
- 1. Keep your potatoes and leeks in a cool and dark place to maintain their freshness and flavor. A pantry or cellar works best for this purpose.
- 2. Store your potatoes and leeks separately to prevent them from ripening too quickly. This will help prolong their shelf life and ensure they are ready when you are craving a warm bowl of soup.
