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Leek Potato Soup

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This simple Leek Potato Soup was featured in one of our Farm Boxes a few months ago.  

If you live within our delivery zone and would like to purchase the majority of the ingredients for this recipe straight from local farms, click here to pre-load them in your shopping cart. (works only in browser, not in our mobile app)

Essential Ingredients:

3 leeks
3 cloves garlic
2 lbs potatoes
6-8 cups broth or water
1 cup milk, half-and-half, or cream
Butter or cooking oil of your choice
Salt to taste

Optional Ingredients:

2-3 stalks celery 
Cracked pepper 
Dried herbs, such as thyme, oregano or herbes de Provence
Chopped parsley
1/2 bunch kale, any variety

As with all my recipes, I like to differentiate between what I consider the "essential" ingredients, and ones that improve the dish, but are optional.  This helps to realize that you can still make the soup, even if you don't have celery, kale or parsley on hand.  I believe this helps make recipes more accessible and simple.

Thoroughly rinse and chop the leeks, and 2-3 stalks celery.  Be careful to look inside the layers of leek for hidden organic field dirt.  Saute in butter or cooking oil of your choice with 3 cloves crushed garlic.  Cook 5-10 minutes.  Wash and chop (peeling is optional) 2 lbs potatoes and add the cooked veggies with 6-8 cups broth, or water.  Water is fine to use if you have no broth, but you may want to add an extra clove of garlic (or two) and some herbs to add flavor. 

Bring to a boil and then simmer for about 30 minutes, or until the potatoes are completely cooked.  Add 1 cup milk, half-and-half, or cream.  Obviously, cream makes for a thicker and richer soup than milk.  Puree the soup with a handheld blender, or in a counter-top blender (careful, it’s hot!).  If you don’t have one don’t worry.  This soup is just fine if it’s not blended!  Add salt to taste, and any optional herbs such as thyme or oregano.  If it's tasting bland, it probably just needs more salt, but go slowly since it's easier to add more than to water down a salty soup.  An extra clove of garlic always peps up a bland soup too!

Immediately before serving, add a sprinkle of optional chopped fresh parsley to the top of each bowl.  If it’s too thick, add some water and re-salt to taste.  If it’s too thin, simmer it a bit to remove liquid.

This soup is a very forgiving way to eat up leftover veggies in the fridge.  Got some kale or carrots sitting in the fridge?  Throw some in with the potatoes, simmer until cooked, and puree it all in!  Cabbage would also be good added to the soup, but don’t add too much or the flavor will overtake the soup.  You can also try adding some sautéed chard to the top of each bowl as a garnish instead of parsley!

I love versatile recipes like this that can help me incorporate multiple veggies from the fridge, and pureeing it helps get my kids to eat things they might reject in “chunk” form.

If you live within our delivery zone and would like to purchase the majority of the ingredients for this recipe straight from local farms, click here to pre-load them in your shopping cart. (works only in browser, not in our mobile app)

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  • Max Becher
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