2 tbsps olive oil
3 large beautiful leeks, thinly sliced cross-wise – as you near the dark green parts, peel back the tougher bits and keep slicing, until it’s all tough parts.
3 lbs potatoes, cut in half and then thinly sliced
2 cloves garlic, minced
stock to cover – about 1.5 litres
salt and pepper
1 whole lemon – zest the rind and juice it
- Put the sliced leeks in a colander and push the rings apart. Leeks hold a lot of dirt from growing so you want to take a few minutes to make sure they are well rinsed.
- Heat the olive oil over medium high heat in a big soup pot. Add the leeks and saute til soft. Add the potatoes,garlic, chili flakes and saute for a few minutes, getting a bit of char happening on some of the potatoes.
- Season with salt and pepper. Add the stock and scrape the bottom of the pot to pull up all the yummy bits stuck to the bottom. Let simmer for 40 minutes, uncovered.
- Add lemon zest and lemon juice. Taste to decide if it needs more salt or pepper.
Sometimes, I will throw a can of corn into this soup because I know my girls love it and it adds a bit of colour. You can add it at any point.