Leeks, which belong to the onion family, are staples in Marie Gallo’s homeland of Belgium where they’re as inexpensive as Russet potatoes in Idaho. Consequently, this vegetable, which originated in the Middle East, is a common fixture on the dining room table, either as the base for various soups and other dishes or as the sweet, mild-tasting star of Leek Soup itself.

Step into Marie’s Kitchen as she shows you how easy it is to make a Leek and Potato Soup, combining  her favorite veggies from Belgium and Idaho. Warm and hearty, it’s the perfect dish for a winter’s day.

Marie’s Leek and Potato Soup

1 onion, diced

3 leeks, chopped loosely

Salt and pepper

3 peeled potatoes, diced

2 tablespoons olive oil

Heaping tablespoon of Better Than Bouillon powder

Up to 4 cups of water

Carrots, cauliflower, spinach and other vegetables, optional

Coat soup pan with olive oil on stove. Gently cook, or sweat the onions in the olive oil to soften them; let them sweat three to four more minutes. Season with salt and pepper. Add leeks and other vegetables, such as leftover carrots, spinach and cauliflower, if you like.

Cover the vegetables in up to four cups of water and bring to a boil. Add a heaping tablespoon of Better than Bouillon powder and season with a little more pepper.

Cover and cook on medium high heat for 25 minutes.

Spoon into a blender or mix with a hand mixer until you have a thick, creamlike soup. You can dilute it with more broth, if you like. Top with a little cream, parsley and/or red pepper, if you wish.

This soup freezes well.