Thai-style Potato Leek Soup

Enough baby talk. (Although I assure you there will be much more of that on this blog, later on. It's hard to resist.) I got this great soup recipe from a dear friend who recently turned food-blogger - Feline. She only writes in Swedish, but she has really great recipes and a wonderful writing style, so visit her!

Potato and leek are common in soups, and a classic combination - but this soup uses spices and coconut milk to turn it into a much more exciting dish with definite thai inspiration. For a more genuine touch, you could certainly use fish sauce rather than soy sauce.

This is very adaptable - you can add more water to serve more people, just up the spices a little bit too. And you can easily add more potatoes. It's really good on its own, but serve it with extra wedges of lime, and for something special, maybe some grilled shrimp on top?

Thai-style Potato Leek Soup
Serves 3-4

4 large potatoes, peeled and diced
1/2 leek, sliced
2 garlic cloves, chopped
4-5 cm fresh ginger, chopped
2 fresh jalapeño peppers, de-seeded and chopped
oil for frying
1 tsp garam masala
1 tsp chili powder
water
400 ml coconut milk
1/2 - 1 tbsp japanese soy sauce
1 lime, zest and juice
salt

Heat the oil, and add the spices. Fry the potato, leek, garlic, ginger and jalapeño for a few minutes. Don't use a huge pot, but a fairly snug one, so you won't have to add so much water in the next step.

Add enough water to cover. Salt well, bring to boil, cover with a lid and lower the heat. Cook until the potatoes are soft.

Blend the soup, either in a blender or with an immersion blender, until smooth. Add the coconut milk, soy sauce, lime zest and juice. Add more water if you want a thinner soup.

Season to taste with more salt, soy sauce and lime, and possibly more chili.

Recipe in Swedish:
Thai-smakande Potatis & Purjosoppa