I grew up on potato leek soup; a traditional Scottish dish. My family recipe has been passed down from traditional Scottish grandmas ... and grandpas ... for at least 4 generations that I know of. I had "create" this recipe, because it's one of those meals I just make ... no book, no recipe card, nada. So, I compared it to my 1943 Scottish cookbook, and chuckled when I realized that, while my method is different, I was only 1 ingredient off! Yes ... I added that one ingredient (mace) to suit the dish. Enjoy the recipe card at the end of the post!
Chopping and Dicing
Leeks belong to the same family as onions and garlic. They actually look like a huge green onion, but they have a much milder flavor than onions.
To begin, cut the root end off , then wash the leek.
I usually slice my leeks down the middle before beginning to chop them. You can peel back the dark green layers as you chop, but you'll probably want to rinse the leek after doing so, as dirt usually embed between the layers.
To dice a potato, first peel it, then slice it in half lengthwise. Then, slice each half in half again. Most potatoes can easily be quartered and still produce a "bite-sized dice".
Slice each quarter into quarters. This will resemble large french fries.
Slice across the potato to produce small chunks.
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[…] years ago, I posted a recipe for potato leek soup that stopped short of puréeing the soup. I love that version because it's quick and really no fuss […]