This cream of leek soup is a delicious blend of leeks, potatoes, garlic, sage, and dill that is part of the traditional Welsh celebration of St. David’s (Dewi’s) Day. My dad’s name is David, and his grandkids all call him the Welsh version of his name, Dewi, so this recipe is dedicated to him. He’d probably prefer black cherry ice cream, but leek soup it is.
This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.
Ingredients ($5.50 total)
2 tbsp olive oil – $0.20
2 large leeks, thinly sliced – $1.99
2 cloves garlic, sliced – $0.08
3 potatoes, peeled and diced – $0.90
2 cups water – free
1/4 cup chopped fresh herbs (I used sage, oregano, and dill) – $0.90
3/4 cup heavy whipping cream – $1.12
1/2 lemon – $0.10
Salt and pepper to taste
In a large pot, heat the olive oil and cook the leeks, garlic, potato, and herbs for a few minutes until they start to brown.
Lower the heat to medium-low and add the water, salt and pepper. Simmer for 2 hours.
2. Pour the soup into a blender and blend to a smooth consistency, then return the soup to the pot, squeeze the lemon in, and stir in the cream. Taste for salt and pepper.
3. Serve hot. We ate this with some farm-fresh zucchini fritters, but any biscuits or nice crusty bread will do nicely too.
Sustainability Score (explained here)
- Time to make: 2 = 1-3 hours
- Servings: 2 = 4-6 servings
- Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
- Deliciousness: 3 = when are we having this again?
- Environmental impact: 3 = minimal damage
- Nutritional value: 3 = optimal nutrition
- TOTAL: 16/18
If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!