Potato Leek Soup
A couple days after the fall equinox and we’ve had our first chilly day! Soup season is upon us! Potato leek soup is so easy to make, and yields a lot with only a few ingredients (all of which can be purchased at the farm store this season, yay!) It also freezes well, so you can cozy up with a bowl of soup any time the mood strikes.
INGREDIENTS:
2 bunches CHF Leeks (roughly 16 oz)
2 pounds CHF Kennebec Potatoes (yukon golds or russets work well too)
1 Tbsp Olive Oil
4 cups water or vegetable broth
2 bay leaves
Salt to taste
1 ½ tsp CHF dried thyme
¼ cup chopped green onions or chives for garnish
Freshly ground black pepper to taste
DIRECTIONS:
First prep your leeks! Dirt can get nestled between their layers, so make sure to give them a really good rinse. Discard the root ends and the tops, you only want to use the white and light green parts for the soup. These can be kept for veggie stock if you so desire. If your leeks are pretty big around, chop them in half lengthwise then slice them crosswise. It doesn’t have to be too exact because we are going to blend it up anyway! If the leeks are smaller (the leeks we’re currently growing in the garden are a bit smaller than what you might find in the grocery store) just chop them crosswise.
The potatoes can be peeled or left with skin on, whatever is preferred. Chop them into roughly ½ inch cubes.
In a large soup pot, heat the olive oil over medium heat. Add your leeks into the pot and let them sauté until they are tender and wilted. Give them a pinch of salt. Adjust heat and stir so they don’t brown. About 10 minutes.
Add your potatoes, bay leaves, thyme, salt, and water/broth. If necessary add water to cover. Bring to a boil, reduce heat, cover and let simmer on low for roughly 15 minutes or until the potatoes reach fork tender.
Uncover and remove the bay leaves. Using an immersion blender (or a regular one) puree your soup until it’s a smooth consistency.
Garnish with chopped green onions, chives, or parsley, and fresh cracked black pepper. Enjoy!