This is a bit of a Mediterranean riff off potato leek soup. It takes inspiration from my Mom’s Egyptian potato soup, which starts with a finely ground mixture of garlic and cilantro. (don’t worry, if you don’t love cilantro, I have another version for you below). And leeks are a major ingredient in the Mediterranean, from Braised Whole Leeks to Turkish Leeks and more. So it’s a very happy marriage!
Borrowing from my mom, I started this potato leek soup the same way. First, I sauteed the leeks along with the fresh cilantro and garlic paste in a bit of Greek extra virgin olive oil. Yukon gold potatoes–which are creamier in texture–and warm spices like cumin and paprika, join in. A good toss to coat everything before adding the vegetable broth (Notice, no cream added here.) From there, everything just simmers to tender perfection.
I like my potato leek soup to have a bit of a rustic, chunky texture. And my favorite way to finish it is a drizzle of good extra virgin olive oil and a splash of fresh lemon juice. Pass the crusty bread, y’all! Important–remember that leeks grow in very sandy soil; it’s important to clean them well. Here’s a little video on how to clean leeks that I found helpful.
How to adapt this Potato Leek Soup without Cilantro
Not a cilantro fan? To adapt this soup, you can omit the cilantro. Make a garlic paste from fresh garlic and follow the recipe as written (without the cilantro). At the very end, stir in about 1/2 cup finely chopped parsley and 1/4 cup finely chopped fresh mint for that added herby flavor. If you’re a potato soup fan, and looking for more, don’t miss my other creamy and comforting potato soup recipe. My healthy twist on a classic family favorite!
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