| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 18g | 10g | 40g |
| sugars | fibre | protein | salt |
| 7g | 3g | 8g | 1.2g |
Whenever I’m whipping up a meal, I tend to draw inspiration from both my Southern upbringing and West African heritage. One dish that perfectly captures this fusion is the Wild Leek and Potato Soup. This heartwarming dish uses the best of simple yet flavorful ingredients to pay homage to my Southern roots while spicing things up with an African flair.
A Blend of Cultures in a Bowl
The Wild Leek and Potato Soup checks all the boxes of a comfort dish. Borrowing the Southern love for wholesome soups, and the West African penchant for fresh, earthy ingredients, this recipe bridges two culinary worlds that are dear to me. The wild leeks, or ramps as they are commonly known, bring an element of surprise with their garlic-onion flavor. My Nigerian side loves bold flavors, hence my affinity for playing around with ingredients like ramps.
Nutritional Perks
On top of its taste, this soup packs a mighty nutritional punch as well. Wild leeks are known for their health benefits and can be an excellent source of vitamins A and C. Furthermore, potatoes provide a good dose of potassium and vitamin C, while the garlic and onions reinforce the dish’s health benefits by adding fiber, vitamin B6, and folate to the mix. Here is a fantastic article explaining the health benefits of potatoes.
Pairings and Variations
The Wild Leek and Potato Soup is a versatile dish that pairs well with crusty bread or side salad. It can also form a satisfying base for proteins like grilled chicken or crispy tofu. If you appreciate the African twist to this classic recipe, you might enjoy trying other Afro-Southern fusion dishes. Here are some dishes that you might find inspiring.
Every spoonful of this soup is a celebration of my African roots and Southern upbringing. My love for this dish is more than just about food; it’s about embracing where I come from and transforming it into something creatively delicious. I hope you’ll find as much joy and satisfaction in tasting this multicultural fusion as I do in preparing it. Happy cooking!
What You’ll Need
- 2 tablespoons of butter
- 2 cups of sliced wild leeks (ramps)
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 3 large potatoes, peeled and cubed
- 4 cups of chicken or vegetable broth
- Salt and pepper to taste
- 1 cup of cream
- 1 tablespoon of fresh lemon juice
- Chopped fresh chives for garnish
Method
Step One
Start by melting the butter in a large soup pot over medium heat. Once the butter is melted, add the sliced wild leeks, chopped onion, and minced garlic. Saute these ingredients until the onions are translucent, around 5 to 7 minutes.
Step Two
Add the cubed potatoes to the pot and stir well to combine everything. Cook this for another 5 minutes, making sure to stir occasionally to prevent any one side from becoming overly browned or burned.
Step Three
Pour in the chicken or vegetable broth, then season with salt and pepper to your liking. Bring the ingredients to a boil. Once boiling, reduce the heat, cover the pot, and allow the soup to simmer until the potatoes are tender, which should take around 15 to 20 minutes.
Step Four
Use an immersion blender to blend the soup until it is smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender and blend in batches. Return the soup to the pot once it is all blended.
Step Five
Stir in the cream and fresh lemon juice. Let the soup cook over low heat for a few minutes until it is heated through.
Step Six
Once the soup is heated, taste and adjust the seasonings if needed. Ladle the soup into bowls, then garnish with the fresh chives before serving.
