Potato Leek Soup
March 23, 2011
We got leeks in our first CSA box of the year from Mariquita Farm. I love leeks. This past Saturday, it was rainy and cold- a perfect day for potato leek soup. It’s wonderfully tasty and warming, so I thought that I would share the recipe for this easy, simple peasant food.
1 bunch leeks
red potatoes- amount is up to you
Wash and chop the leeks into rounds. Peel and cut potatoes into slices. Sautee the leeks in butter until they are quite soft. Add potatoes with enough water to cover the leeks and potatoes. Cook until potatoes are just soft. A few of the potatoes will begin to fall apart and the water will thicken slightly. Be careful not to add too much water. You want just enough water to cover the potatoes and leeks. You don’t want to water down the leek flavor too much. Once the potatoes are cooked, add maybe a cup of milk, along with a bit more butter. You want enough milk to add some richness, but not so much as to hide the leek flavor. Add salt and pepper to taste. I’m not a big fan of pepper, but it’s really great in this soup, so I add more than I normally would. Charlie and I enjoyed our soup with a big salad. So yummy and satisfying.