Potato and Leek Soup

October 24, 2024

Produce: Potatoes, Leeks

Summary: In the early 20th century, many Canadian families relied on simple, hearty meals. Potatoes were a key staple due to their affordability and versatility, particularly in rural communities. This potato and leek soup reflects the modest, warming dishes that helped families through the Great Depression.

Significance: Potatoes were a hardy crop in Canada, particularly in Prince Edward Island, where they became a key export product.

Ingredients:

• 4 medium potatoes, peeled and diced (600g)
• 2 large leeks, white and light green parts, sliced (300g)
• 4 cups vegetable stock (1L)
• 1 cup heavy cream (240ml)
• 2 tbsp butter (30g)
• Salt and pepper to taste
• Fresh parsley for garnish

Steps:

1. Melt butter in a large pot over medium heat.
2. Add the sliced leeks and cook until soft, about 5 minutes.
3. Add the diced potatoes and vegetable stock. Bring to a boil, then reduce to a simmer.
4. Simmer for 20 minutes, or until potatoes are tender.
5. Blend the soup until smooth (use an immersion blender or a stand blender).
6. Stir in the cream and season with salt and pepper. Heat gently without boiling.
7. Serve hot, garnished with fresh parsley.

Nutrition (per serving, serves 4):

Calories: 380 | Protein: 5g | Carbs: 45g | Fat: 20g | Fiber: 4g

Disclaimer:

The nutritional content provided for the recipe is an estimate and may vary depending on the specific variety of produce and brands of products used. Factors such as portion sizes, preparation methods, and ingredient substitutions can also impact the final nutritional values. For more accurate information, it is recommended to consult a nutritionist or use a reliable nutrition calculator based on the exact ingredients and quantities used in your recipe.