Leek and Potato Soup

One of the bags from my crop share at the end of August sat in my office all afternoon smelling of soup. This was probably due to the leeks and basil. There were also potatoes in the bag so there was only one answer to what to make for dinner that night. Leek and potato soup made with mostly local ingredients and served with bread from The Bakery was a winner.

I tend to make soup haphazardly so I don’t have precise ingredients but this will give you the general idea.

Ingredients:

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The onions were locally grown from the crop share.

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Chop the onions.

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Cook the onions in some heated olive oil until well cooked and almost going brown.

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The potatoes were also from the crop share.

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The potatoes are peeled and diced then thrown in on top of the onions. I also thrown in about a handful of chopped ham unless I want to make the soup vegetarian friendly. Let this cook for about 10 mins.

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Two beautiful leeks from the crop share. One of my favorite vegetables!

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The vegetables are chopped up as shown and added to the pan.

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I had a beautiful bunch of fresh basil in the crop share so this was chopped up and added to the pan. When there is no fresh basil I’ll sometimes use dried or skip this step.

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Salt and pepper it to your taste although I recommend going somewhat heavy with the pepper as the peppery taste works well in leek and potato soup. Stir everything regularly and let it cook for a wee bit until the potatoes start to cook.

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At this point fill the pot with enough water to cover all of the vegetables and bring it to the boil. Reduce the heat and put a lid on the pot so that the soup is left simmering for a while until the potatoes are cooked through. Check at regular intervals to make sure there is plenty of liquid and the soup is staying at a simmer and not boiling.

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Once everything is well cooked it will look like the picture above. At this point it really depends how thick you like your soup. Blend everything together and then add 2 cups of milk/single cream/half and half/heavy cream depending on how creamy and calorie laden you are willing to go. At this point check and see how thick the soup is and then water it down to your taste.

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By the end it should look something like this and a nice finishing touch is to add a dollop of sour cream/mascarpone/creme fraiche to each bowl.

Adventures in CSA Land, Cooking, Like Water for Chocolate, Recipes

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