Kira’s Potato Leek Soup
Guest Recipe by Kira
The potato leek part is my older daughter’s favorite soup, and we make that quite often, and she prefers it without any milk or cream. Both kids love the novelty of having the green star in the middle, and they actually eat the spinach (swirling it with the soup to dilute the taste). I think the spinach purée alone makes a pretty tasty dairy-free “creamed spinach” side dish, but since I am the only one in the family who likes creamed spinach, I don’t make it unless I am making the soup.
If you don’t have a kosher for Passover cookie cutter, use a cup.
Potato Leek Soup
(makes 10 servings)
Ingredients
3 leeks
5 tbsp olive oil
2 pounds white potatoes, chopped
2 qts water
Salt and pepper to taste
½ cup cream or milk (optional)
Cooking equipment
Cutting knife
Colander
Spatula
Measuring cup
Measuring spoon
Large pot
Cookie cutter or small plastic cup with the bottom cut off
Blender (stick blender works nicely)
To make the plain potato leek soup:
1. Discard tough part of green tops of leeks, then wash bottoms thoroughly
2. Cut leeks into thin slices and rinse in colander.
3. Cook in olive oil until leeks are soft – about 5 minutes.
4. Add potatoes and water and bring to a boil.
5. Lower heat and simmer for 30 minutes or until potatoes are soft.
6. Puree with a blender.
Add salt and pepper to taste. For a creamier variation, add ½ cup of cream or milk
Spinach Purée
1. Blanch 1 lb of baby spinach (Put in small colander and submerge briefly into boiling water until barely cooked. Then transfer to bowl of ice water.)
2. Drain spinach.
3. Puree with ¼ of batch of potato leek soup.
Assemble final soup by placing the cookie cutter in the bottom of a soup bowl. Spoon spinach puree into the cookie cutter to desired depth. Pour potato leek soup around cookie cutter to the same depth. Then remove cookie cutter and repeat in another bowl.
For more kosher for Passover recipes, visit:
- Pesach Recipes – a list compiled in 2009 by Leora
- Kosher for Passover – Meat and Fish by Ilana-Davita
Ilana-Davita says
Lovely green star effect. I can well imagine that your daughter loves it.
This soup seems perfect for the cold weather we still have here, unfortunately I need to lose a litlle weight.
Leora says
It's Kira's recipe - I've never made it!
Potatoes, Pesach and losing weight do not seem to go together. Fish and vegetables would probably be a better route for you.
Ilana-Davita says
Potatoes, Pesach and losing weight do not seem to go together. Fish and vegetables would probably be a better route for you.
Skipping Pesach seems a bit more difficult. Unless I turn into Sleeping Beauty.
Jientje says
The cookie cutter trick is such a neat idea, >I'l keep it in mind.
Jew Wishes says
The recipe sounds delicious. I like the green star, and it is perfect to accompany the soup, adding color and flavor.
Leora says
I haven't spent a lot of time thinking about presentation; the star *is* a nice touch. Too bad my boys would probably find it cutesy.
ramblingwoods says
I wish my husband liked cooked spinach, but he will only eat it raw....
Louis la Vache says
YUM! This looks delicious! How thoughtful of you to include the equipment list. «Louis» is going to make this soup tomorrow!
Robin from Israel says
Hmmm... If I could just figure out a way to make the puree red, and then to do the Hapoel Tel Aviv logo, my son might eat this LOL.
Leora says
Strawberries? Do strawberries and potatoes go together? Beets would make it bright pink, but that's probably the wrong color.
Hannah @Cooking Manager says
LOL Robin. Strawberries go with potatoes, at least on Pesach. Then there are beets.
joan says
Can this soup be made in advance and frozen? If so, what is the best way to defrost it before reheating--or is it unnecessary to defrost first.
Thanks.
Leora says
I would imagine you could make the potatoes and spinach parts in advance, but you would have to do the stars right before serving. It's not my recipe, so I will ask the chef what she thinks.
Please leave a comment! I love to hear from you.