POTATO LEEK SOUP
My Farm Fresh To You box and the farmers market, most often than not, inform what dishes I will be making for the week. Last Tuesday’s delivery brought tons of leeks so I decided that Potato Leek Soup was in order. I picked up some heirloom potatoes from the Tutti Frutti stand at the Atwater’s Farmers market and made a big batch of soup to freeze. This recipe is surprising light and really lets all the ingredients come through in each and every bite.
POTATO LEEK SOUP
2-3 tablespoons organic unsalted butter
4 leeks, washed and sliced
1 teaspoon chopped fresh thyme
1/4 teaspoon chile powder
6 cups water or chicken stock
1 1/4-pounds heirloom potatoes, peeled and cubed
2 fresh bay leaves
fresh cracked black pepper
spinach leaves for garnish
extra virgin olive oil for garnish
Add the leeks and season with salt. Cook the leeks over moderate heat for 5-7 minutes, stirring frequently, until they’re completely soft and wilted. Add the thyme and chile powder, and stir for about 30 seconds.
Pour in the water, and add the potatoes and bay leaves. Cover and simmer until the potatoes are tender when poked with a sharp knife. Depending on which potatoes you used, it could take anywhere from 15 to 30 minutes.
Remove the bay leaves and purée the soup with an immersion blender, seasoning with salt and pepper as necessary. If you use a standard blender, be sure not to fill it more than half-full, secure the lid, and cover it with a tea towel when blending, to avoid hot soup or steam for causing problems.
If the soup is too thick, you can always add more water until you reach your desired consistency.
Pour the soup into individual bowls and garnish with spinach leaves and a drizzle of fruity olive oil.