Monday, March 8, 2021

Mediterranean Potato Leek Soup from @TinaKashian1

Hello from TINA KASHIAN: Leeks are native to the Mediterranean and Middle East and there are Egyptian tombs that picture leeks. A member of the onion family, leeks are still often used in Mediterranean and Middle Eastern cooking. I love soup and this potato and leek recipe is my favorite because it does not use cream. It’s healthy and hearty.


2 Tablespoons extra virgin olive oil

1 medium white onion, peeled and diced

3 leeks, sliced into ½ inch half moons (white and light green parts only)

2 ribs celery, diced

¼ cup dry white wine

2 red potatoes, cut into bite sized chunks

6 cups chicken broth

2 bay leaves

Salt and pepper to taste


Prepare and clean the leeks first. Cut the leeks in half, slice into ½ inch moons (white and light green parts only). 


Place in a bowl of cold water. All the dirt from the leeks will fall to the bottom of the bowl. Scoop the clean leeks from the bowl.