Potato and Leek Soup

I get a weekly CSA box from Worden Farms. I kind of have a love/hate sort of thing going on with it. I thought I would really love it. Supporting the local, organic and sustainable farmer and all. Well turns out it’s really not the best thing for me. I am not very satisfied with what is being sent to me. Not that I am being ripped off or the produce isn’t great but I am so uninspired by a box full of veggies. I want to be at the market or the farm and be able to touch, see, smell and feel the vegetables. This past week I went so far as to go to their weekly farmers’ market to see what I was missing I walked out of there with about $30 worth of stuff but also totally inspired again!!! Sadly I think next year will be a Farmer’s Market year and no more CSA box for me!

Onto the Potato and Leek soup and how it fits into my CSA box story…

I have been getting a bunch of potatoes in my box lately and I had been wanting to make soup out of them but I have been waiting to get some leeks to make Potato and Leek Soup so when I went the other day I picked up a beautiful bundle of leeks.

I really like simple soups where the true flavors come shining through. T. is of the mindset that everything is better with bacon and could not even fathom the idea that I wanted to make a potato soup without bacon in it. Turns out it was a great recipe and he really loved it. Thanks Alana!!! Took it for lunch today if that means anything!

Potato and Leek Soup (Butter is Love)

Ingredients:

• 2 T butter
• 3 leeks (I used 4 because that’s what I had)
• 4 medium potatoes (I used a bunch of small red skins)
• 4 cloves garlic
• 1 qt. chicken broth
• I added garlic powder and onion powder
• salt and pepper to taste
• milk to desired consistency

Directions:

1. Thinly slice leeks to the top of the light green part and put in a bowl of water to soak out any dirt
2. Thinly slice potatoes (I leave the skins on for flavor and potassium)Heat 2 T of butter in a large pot over medium heat
3. Add potatoes to the pot and sautée until they start to brown
4. Add garlic and sautée for one minute, careful not to burn
5. Drain and add leeks, sautée until wilted
6. Add 1 qt chicken broth and simmer for 30 min (check your potatoes for doneness)
7. Immersion blend or blend in a regular blender (Be very careful if using a regular blender, only blend half at a time. Trust me.)
8. Blend in milk until desire consistency is reached
9. Salt and pepper to taste

This was a beautiful and simple recipe that let the wonderful ingredients shine without covering it up in bacon fat (which does have it’s place people! Just not in this soup)

As Always…

Happy Entertaining!!!

Judy
www.nofearentertaining.com