04 December 2010

Creamy potato and leek soup

This year, I decided to take full advantage of the rich urban agriculture of Philadelphia and signed up for the winter CSA run by Greensgrow Farm. Not so long ago, I began focusing increasingly on local, seasonal food, and CSAs are a great tool that force you to think about how and what you cook. Traditionally, I would start with a recipe and then run to the supermarket to buy the ingredients (seasonal or not) that I needed. With my CSA share, I start with the ingredients and only then decide what recipe I use or adapt. In other words, each CSA share prompts you to think seasonally and creatively.

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)
serves 2-3
  • 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)
In a large pot, melt 3 Tbs. butter. When melted, throw in the chopped leek, season with salt and pepper, and cook until soft (10-15 mins). Meanwhile, in a bowl, mix together 2 cups of veggie broth and 1 1/2 tsp. corn starch. Once the leeks are soft, throw your veggie broth mixture into the pot. Also add the 2 cups of diced potatoes, stir, and bring everything to a boil.

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.


  1. Made this tonight on this cold, blustery night. Delicious!!

  2. Made this tonight on this cold, blustery night. Delicious!!

  3. This is one of my favorite soups too!