Part of my share this week was a leek and 8 small blue potatoes. Creamy leek soup immediately came to mind. I adapted an online recipe and made a soup so rich and delicious that I could hardly believe I made it myself. Try it out -- and let me know what you think!
Creamy potato and leek soup
(adapted from All Recipes)
- 3 Tbs. butter
- 1 leek - chopped
- 2 cups of veggie broth
- 1 1/2 tsp. corn starch
- 2 cups of potatoes - diced (I used blue potatoes, but use what you have on hand)
- 2 cloves of garlic - leave the peel on
- 1 1/4 cup of raw milk (if you don't have access to raw milk, use half & half)
While you're waiting for the boil to begin, heat a small cast-iron skillet, add oil if necessary, and pan-roast 2 cloves of garlic (peel on) until they are brown on some parts and softened (you can also roast these in the oven, if you don't have a cast-iron skillet). Set aside to cool for a few minutes before removing the peel.
Once your soup mixture is boiling, add 1 1/4 cup of raw milk and the garlic, and simmer until the potatoes are tender (about 30 minutes). Using an immersion blender, blend the mixture into a creamy soup (though I leave in some chunky bits). Season with salt and pepper to taste.
Eat your heart out.