Recipe of the Week:
Potato Leek Soup
Leeks are a member of the Allium family, along with onion, garlic, shallot, and a few others. They tend to have a more mild flavor than your traditional onion, and can be substituted for onion in many recipes. Make sure to rinse thoroughly after cutting, as a lot of dirt can be hiding between the layers!
2 TBS butter
3 large leeks, white and light green parts only, chopped
1 cup heavy cream
2 cloves garlic, peeled and minced
1.5lbs gold potatoes, washed and cut into chunks
4 cups stock (chicken, veggie, etc.)
Fresh herbs of your preference (thyme, bay leaves, etc)
Salt & pepper
- melt butter in a heavy bottom pot/sauce pan. Add leeks and garlic and cook until softened, about 7-8 minutes
- Add potatoes, broth, herbs and salt and pepper and bring to boil. Cover, and reduce heat to low, simmering for about 15 minutes or until the potatoes are very soft.
- Blend the soup with a handheld immersion blender, or carefully in a standard blender in smaller batches (fill the jar less than halfway for each batch)
- Add the heavy cream to the blended soup and bring back to a simmer
-Season to taste and enjoy!
-Feel free to add fun garnishes such as bacon crumbles, croutons, or cheese