Leek Duo … from the Sublime to the Ridiculous

The first time I ever tasted leeks was in soup made from a packet of “Knorr Cream of Leek”. It was creamy and subtly flavoured and became my ‘standard’ of a leek soup. This soup surpasses that in flavour, nutrition and, time wise, it’s not bad either.

Cream of Leek and Potato Soup

I didn’t use any thickeners (cream, cornstarch or flour) to make this soup, other than the two diced potatoes. Although I was tempted to use bacon fat to sautee the 1/2 cup of diced onions, one clove of minced garlic and one large sliced leek, I decided to use 2 tbsp unsalted butter, 1 tsp salt and 1/4 tsp white pepper to highlight the subtle flavours of the leeks. I wish I had had some home made chicken stock, but I didn’t, so I used a tablespoon of low sodium “Better than Bouillon” to 4 cups of water, which isn’t bad at all. The thickness of the soup was perfect for me, but if you find that as your soup cools, it gets too thick, you can thin it out with some extra chicken stock, or even just some water, in a pinch. Check for seasoning before serving, in that case.

I often make pizza dough from scratch but, having a package or two of flatbreads or flour tortillas, in the freezer, is convenient for quick, last minute meals.

Shiso Pesto, Roasted Leek and Paneer Flatbread Pizza

I ran across some tasty pizza topping ideas using leeks in my recent web search and adapted them to what I had on hand so the leeks sauteed in white wine and cream became leftover roasted leeks with a base of shiso pesto, from the freezer. And, instead of goat cheese, I crumbled some home made paneer cheese, also from the freezer, over the leeks. A sprinkle of green onion for a fresh touch was added, about half way through the baking process and, before serving, grated Parmesan cheese was sprinkled over the top.


24 thoughts on “Leek Duo … from the Sublime to the Ridiculous

      1. I can tell you a good chef LOL! I am hopeless. I am only good at sandwiches or things that require massive boiling Ha ha! I cannot go wrong there 😉

    1. Thank you. What a funny coincidence.

      As you know, I’m not fond of most veggies so the packaged leek (and cream of broccoli) soup was my way of ‘taste testing’ the veggies. 🙂

      1. Yes, Knorrs was pretty fancy in my home not necessarily in the midsized city I grew up in. By the way, it took me until 2010 to finally eat coleslaw. 🙂

      2. Holy Cow!! Of course I don’t know how old you are…I always assumed about my age, but I don’t know why…I’m middish fifty ish with an ish or two added on, lol!!

    1. That’s flattering … and funny. I was in my early 50’s and my mom had moved in with me. I made coleslaw for her, usually too much, so in order not be wasteful, I’d eat the rest. I found out I liked the crunchy texture of fresh coleslaw. For convenience, I bought the shredded coleslaw mix (with green and purple cabbage and cabbage) and used the commercial coleslaw dressing … maybe cause it was sweet, but I liked it. I’ve tried quick pickled slaw dressings which were tasty too.

  1. I love leek and potato soup, I make it at least once a fortnight. My absolute favourite is courgette and fennel. The fennel gives it a subtle aniseed flavour. Delicious!

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