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
- 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.
- 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).
- 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).
- Puree the soup and season with Salt and Pepper
- 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.