Tanzania Takeaway - Leek Soup

 Sweetbart (friend and trusted cook), Zach, and myself at the conclusion of our five day camping safari. PS: Sorry for the poor quality selfie. The DSLR's were out of commission at this point.

Sweetbart (friend and trusted cook), Zach, and myself at the conclusion of our five day camping safari. PS: Sorry for the poor quality selfie. The DSLR's were out of commission at this point.

I don't know about any of you, but one of my favorite activities is eating. It should come as no surprise, then, that when I travel I like to sample the local cuisine (even when I'm not 100% sure what it is I'm about to consume). Finding food abroad, and eating it, is always an adventure in and of itself, so I thought I would share one of my favorite recipes I learned from the wonderful man above - leek soup.

Okay, so maybe this isn't necessarily "Tanzanian cuisine", but it's where I had my first bowl of this green goodness so I'm going for it anyway. Besides, it's never a bad idea to put another notch in your hearty soup repertoire in order to prepare for the dropping temperatures and grey skies that come with winter. I hope you guys love this soup as much as I do!

(As an aside, this soup is powered by Farm Fresh To You. I received my first box of fresh-picked, organic goods this morning and it was probably one of the best deliveries I've ever received. If you are living in the Bay Area - check them out! I have a discount code for you. ;) #notsponsored)

I tweaked Sweetbart's recipe a bit, mainly because I wasn't entirely familiar with the ingredients, but my concoction turned out almost as good as his so I feel confident that I substituted the right ingredients and that you'll enjoy this version as well.


First, you'll need:

  • 1 King Richard Leek (without the green top and cut into smaller chunks)
  • 5 cups of chicken stock
  • 2 medium-sized russet potatoes 
  • 2 stalks of celery (chopped)
  • 1 bay leaf
  • 1/2 teaspoon of finely chopped thyme
  • salt and pepper to taste
  • (optional) 1/2 cup heavy cream

The directions are simple. Once you've chopped up your celery, russet potatoes, thyme, and leek, combine in a large pot with your four cups of chicken (or vegetable broth), salt, and pepper and boil until your potatoes are soft. This should take around 20 minutes or so. 

Once your potatoes are soft, remove from heat and let cool. After you've allowed for your soup to cool down some you will want to puree the ingredients. I have a Vitamix, so that's obviously what I used to puree everything together, but you could use a food processor as well. 

I had to puree in batches, so I simply separated the soup out two cups at a time. I repeated this process a few times and after I had pureed my leek concoction in its entirety I brought it to a simmer on the stove and - voila! Took me right back to sippin' soup in the Serengeti.

*Note: If you would like to add the heavy cream to your soup you would go ahead and do so while your soup simmered. Just be sure to let it simmer for long enough so that the soup thickens some. :)

Shaylyn Berntson