Potato, Leek, Sorrel Soup
Looking for a comforting soup of potatoes, mild leeks, and the lemon tang of sorrel? Try our Potato, Leek, Sorrel Soup!
Equipment
- 1 knife
- 1 Chopping board
- 1 Large pot (I used a Dutch oven)
- 1 Immersion Blender or Blender or Food Processor
Ingredients
Instructions
- Cut the ends off the leeks. Remove the tough leaves, you can go into the light green bits of the leek, but not the tough, dark green leaves. Chop the leeks and wash to remove any small bits of dirt.
- Place pot on the stove and turn on medium heat. When the pot is hot, add the oil. When the oil is shimmering, add in the leeks. Cook the leeks until translucent, about 10 minutes.
- Add the garlic to the pot. Cook for about 2 minutes.
- Add the broth and potatoes. Bring to a boil. Lower heat and simmer, partially covered until potatoes are soft, about 20 minutes.
- 5 minutes before the pitatoes are done, add the chopped sorrel leaves.
- Remove from the heat when the potatoes are soft. Let cool slightly.
- If you use a potato masher, you will end up with a chunkier soup, which is quite nice. An immersion blender can give you a much smoother soup without having to take it out of the pot. If you use a blender or a food processor, do it in small batches.
- Serve with extra chopped sorrel leaves, lovage, Italian Parsley. Top with pickled peppers.
- Enjoy!
Notes
Concerned about potatoes? Use sweet potatoes. Stokes Sweet Potatoes will give it the purple color!
Fresh herbs, like Italian Parsley, thyme, basil, or sage, or dried herbs , such as oregano, thyme, or sage will give nice contrast to the potatoes and leeks.
Add in some Piment d'Epellete or sweet or smoky paprika to give an earthiness to the soup.
Adding coconut milk or cashew cream will give the soup a much richer base.
Add beans to the soup and make it into a main dish. I have made it with black-eyed peas, which made for a very satisfying main dish, though other beans like cannellini beans or Royal Corona would be awesome.
Tried this recipe?Let us know how it was!