Soothing Potato and Leek Soup

Here's what was available at the Silver Lake pick-up this afternoon:

From Weiser Family Farms there were parsnips and Russian Banana spuds.

From Underwood Family Farm there were broccoli, celery, orange carrots, leeks, red chard. green leaf lettuce, candy beets, butternut squash, and hachiya persimmons.


Potato and Leek Soup

A simple and soothing soup is the perfect antidote to the indulgences of Thanksgiving and our CSA box today included the perfect fixings for such a soup: leeks and potatoes. There are many versions of this classic combination. I like my recipe because it's not only delicious, but super easy and quick, too.

1 T butter
2 medium leeks
1 to 1-1/2 lb potatoes
3-4 C chicken stock, vegetable stock or water
1/4 C cream (optional)
salt and pepper to taste
chopped Italian parsley for garnish

1. Melt butter in medium stock pot on very low heat.

2. Wash the leeks. Trim off the root ends and put in the compost. Thinly slice the white and very light green parts of the leeks. You'll probably have to re-wash the leeks as you pull off the outer layers, as dirt often lodges in them.

3. Put the sliced leeks in the stock pot and cook on very low heat. Do not brown. Compost the remaining tough leek stalks.

4. Peel the potatoes and chop into chunks. Add to the stock pot. Compost the peels.

5. Add the stock or water. Bring to a boil. Cover and simmer until leeks and potatoes are very tender, about 15-20 minutes.

6. Using an immersion blender, puree the soup. [Alternatively, you can puree the soup in a food processor or blender, but let it cool a little before doing so.]

7. Stir in cream, if desired. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley.

A nice crusty bread and this soup make a lovely meal.

Enjoy!

Shelley