Egyptian Leek-Potato Soup

This soup is also known as Batata Lamoun, and my recipe is a modified version Gil Marks’ (z”l) Egyptian Potato Soup from his amazing Jewish vegetarian cookbook Olive Trees and Honey (2005). Leek-Potato Soup – with emphasis on the Leek in this version – has become an annual Passover tradition for my family.


2 Tablespoon extra virgin olive oil, 1 Tablespoon Sunflower Oil

1 – 2 Large Leeks

2 – 3 Celery Stalks with leaves, chopped

2 – 3 clove garlic

1 tsp turmeric powder, or 3 pieces (1/2″ in length) fresh turmeric root

1 lb potatoes, unpeeled (wash carefully) and coarsely chopped

2 bay leaves

6 Cups water or soup stock

1 tsp salt

1/4 tsp pepper

Add before serving:

1/4 cup fresh lemon juice

This is what the soup looks like before the vegetables. aka Prebiotics- cook down.
  1. Prepare the leeks by removing the dark green portions, which you can save for another use. Slice each leek part of the way through in four directions to make them easier to rinse and examine for any dirt or foreign objects. Wash the leeks carefully and then dice them.
  2. In a large pot or soup kettle, heat the oil over medium heat and add the leeks, celery, garlic, turmeric and bay leaves, cooking them until they are softened (5 – 10 minutes).
  3. Add the potatoes, bay leaves and water, bring to a boil. cover and reduce the heat to low, simmering the soup until the potatoes are fully cooked and softened (30 – 45 minutes).
  4. Puree the soup and season with Salt and Pepper
  5. Stir in the fresh lemon juice just before serving – for this soup you will really taste the flavor of the fresh lemon juice. It’s really worth going to the extra effort.

Published by skfinston

Born February 21, 1961 in Detroit, Michigan; enjoying 2nd Middle Age in Zichron Yaakov, Israel. After a misspent youth in the US Foreign Service (postings in London, Tel Aviv and Manila), I moved to the Semi-private Sector, working for a leading trade association in Washington DC before launching my own company Finston Consulting in 2005. Over the last 15+ years I have worked with innovative companies ranging from Fortune-100 to start up, as well as NGOs, and governments, including service as a cleared advisor (Secret level) to the Commerce Department and the U.S. Trade Representative (IPR, Tariff/Trade Facilitation). As a graduate of the University of Michigan, my degrees include a Bachelors of Science (Philosophy, High Honors), Juris Doctor and Masters of Public Policy. After law school I clerked at the US Court of Appeals for the Seventh Circuit before joining the U.S. Foreign Service (TSI-CodeWord Clearance). I am a member of the Illinois and US Supreme Court Bar.

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