Most times, soup takes a significant time to cook into something tasty. Texture wise, time is a friend to soup. Cooking over a length of time gives time for the ingredients to break down and meld with the flavors. These things make a tasty broth.
However, I had a tasty, filling soup in a short amount of time. How?
We have leeks to thank for that! Leeks cook down quickly and infuse their onion-y flavor.
Leeks are like green onions, just way bigger. Inside each stalk, there are numerous layers. They grow in sand and dirt and all that debris gets nestled between the layers.
The best way to clean the grit out is by slicing them and then soaking in a lot of cold water. The grit falls to the bottom.
While in the water, I manually separated the leek layers to allow the dirt to fall away. Some of the grit required me to actually rub it off.
There will be a lot of sand at the bottom of the bowl after you do this. Don’t make the mistake and dump the whole thing at once! (The dirt will go back onto the leeks.) Instead, use your hands and lift the leeks out of the water.
Anyway, as the leeks were soaking, I sauteed an onion in some oil. While that was cooking, I cleaned these golden babes:
Gold potatoes are my absolute favorite.
After adding some water to the onions, I added a shake of dill seeds and added the chopped potatoes too.
After that began boiling, I added the clean, sliced leeks to the pot, along with a little more water. I didn’t want the soup to be watery, I wanted a broth. It was thick while everything cooked.
I put the lid partially on top of the pot and let it cook for about 20 minutes.
Then, the seasonings came into play:
Not too much pepper was added as Young Legendary complains when there is too much spice. Sea salt was also added.
And then, everything was smelling good and the potatoes cooked fast. Next, I was eating a bowl of this gold soup.
With no doubts, this is one of the tastiest things I’ve made so far in 2019 🙂