RECIPE

Leek and Potato Soup

Recipe Created For

1.9 L Heart Cocotte

Main Course

Vegetables

Cook Time

Under 1 Hour

Serving Size

Cook Mode

INGREDIENTS

3 tbsp (45 ml) salted butter
2 small leeks, thinly sliced
1 small onion, chopped
2 tsp (10 ml) cumin seeds, crushed
1 tsp (5 ml) caraway seeds, crushed
4 cups (1 litre) chicken or vegetable stock
1 cup (250 ml) russet potatoes, peeled and diced
3 tbsp (45 ml) finely chopped chives
1 bay leaf
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) honey
½ tsp (2.5 ml) red pepper flakes
¼ cup (60 ml) Mexican crema or sour cream
1 tbsp (15 ml) lemon juice

After a long afternoon walk in freshly fallen snow, you and your loved ones return home rosy-cheeked…and famished, of course. You’ll be glad you made this leek and potato soup ahead of time. Prepared and served in our 2L Heart Cocotte, this is a recipe that will warm the heart and the body.

Our Heart Cocotte is the ideal piece of cookware for slowly-simmered soups and stews, ensuring all the rich flavours infuse themselves evenly throughout the broth. The end result will be a creamy leek and potato soup filled with fresh ingredients, including Mexican crema, cumin and caraway seeds, chives, and red pepper flakes.

Our Leek and Potato Soup makes for a heartwarming recipe, particularly suited for wintertime meal preparation and hosting. Best of all, it can be prepared beforehand and served whenever you need it. This recipe can be prepared in under an hour, serving up to four people. Here are all the ingredients you’ll need and the steps to follow before tackling this soup!

INGREDIENTS

3 tbsp (45 ml) salted butter
2 small leeks, thinly sliced
1 small onion, chopped
2 tsp (10 ml) cumin seeds, crushed
1 tsp (5 ml) caraway seeds, crushed
4 cups (1 litre) chicken or vegetable stock
1 cup (250 ml) russet potatoes, peeled and diced
3 tbsp (45 ml) finely chopped chives
1 bay leaf
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) honey
½ tsp (2.5 ml) red pepper flakes
¼ cup (60 ml) Mexican crema or sour cream
1 tbsp (15 ml) lemon juice

EQUIPMENT

INSTRUCTIONS

In a 2 L Heart Cocotte, melt the butter over medium heat. Add the leeks, onion, cumin and caraway. Season with salt and pepper. Cook, stirring often, until the vegetables are very tender and slightly golden, about 10 minutes.

Add the stock, potatoes, 2 tbsp (30 ml) of the chives and the bay leaf. Season with salt and pepper. Simmer, partially covered, for 20 minutes or until the potatoes are very tender.

Meanwhile, in a small Skillet, gently heat the oil, honey and red pepper flakes until bubbling. Remove from the heat and set aside.

In a bowl, combine the crema with the lemon juice.

Remove the bay leaf and purée the soup until very smooth. Adjust the seasoning.

Serve the soup hot or cold topped with the crema, spicy honey and remaining chives. Sprinkle with more cumin, if desired.