04 December 2010

Creamy potato and leek soup

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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.

4 comments:

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

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

    ReplyDelete
  3. This is one of my favorite soups too!

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