I had three last leeks from my garden to use up, so I thought I’d try out this fast, cheap, and easy potato leek soup recipe that the Yale Sustainable Food Project posted the other day. I was intrigued by the fact that this recipe just uses water instead of chicken stock. Mark Bittman did a whole feature last year on stockless soups, so it seemed like the concept was worth a try.
The leeks were absolutely lovely. After two and a half seasons of growing, they were nice and fat, with succulent white stalks and lovely bright green leaves. But the soup was just a little hollow. I think it would have been a lot better with chicken stock, or even a vegetable or mushroom stock. There wasn’t enough umami, that savory meaty flavor that a rich soup really requires.
The soup was alright, don’t get me wrong. But so far I’m not sold on the water-soup concept.