Potato Leek Soup

January 18, 2013

 

I am a big locavore.  I enjoy buying and preparing local good eats.  About three years ago when we lived in Virginia, we became locavores.  There were farmers markets Saturdays and Thursdays, where dozens of local farms sold fresh produce.  Constantly a sight around the countryside were signs like, “Fresh eggs, $3.00 a dozen.”  I found a local farmer who sold raw milk and I bought one of his CSA shares.  Every Tuesday I would drive to pick up our box of fresh veggies from the farm, and then head out to gather pints of strawberries or dug up potatoes to get the “You pick” items that were offered in bulk.

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When we moved back to California, already being in the habit of eating locally, I quickly found a farm that offered CSA shares and now recieve a weekly box of organic produce. Leeks have been coming in droves in the boxes recently. Not being a real fan of leeks I always put them in the back of the refrigerator and wait till they either wilt or give them away. What do you do with them?! Well, I came across a reciepe that I love!

I found it off of this site.

Potato Leek Soup:

  • the white and pale green part of 2 large leeks, split lengthwise, washed well, and chopped
  • 1 tablespoon unsalted butter
  • 1 1/2 cups water
  • 1 cup chicken broth
  • 1 pound boiling, potatoes
  • 2 tablespoons minced fresh parsley leaves

1) In a large pot, cook the leeks in butter with salt and pepper to season it. Cover the pan and stir occasionally for 8-10 mins until the leeks are soft.

2) Add water, broth, and the potatoes. Make sure you have peeled the potatoes and cut them in 1/2 inch cubes. Cover and simmer the mixture for 20 mins or until the potatoes are tender.

3) Pour all of the soup into your handy blender and blend away.  Season it with salt and pepper and add the parsley to garnish it.That’s all!

It took me less than 30 mins to make this dinner and it was gone in less than 10 since it was so good!

 

 

 

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