Friday, May 10, 2013

Farmers Market Opening & Potato Leek Soup

Our local farmers market opened for the season last weekend. We were there bright and early, sporting reusable totes and big smiles on our faces. The weather could not have been better, sunny and in the upper seventies, and lucky us since this is atypical for our area in early May. We wandered around with our friends, took in the sights, smells, sounds, colors, fed the Alpacas and returned home armed with plump happy fruits and veggies for the week including the freshest, biggest bunch of Leeks one could find (for $2!).

We whipped up this rustic, comforting, potato leek soup that same day and savored dinner out on the back porch enjoying those last few moments of warmth just before the sun went down.

Potato Leek Soup
Serves 4-6

You will need:

3 Tbsp butter + 1 Tbsp olive oil
3 good sized leeks, chopped up (use only the whites and light green portion)
4 smallish Yukon gold potatoes cubed (we leave the skin on)
5 cups chicken or veggie stock
1 bayleaf
freshly cracked black pepper – optional

Add butter and oil to a heavy bottomed pot and let butter melt over low heat. Stir in the leeks. Cover and cook on low for about 10-12 minutes, stirring every once in a while to prevent the leeks from burning (trust me it’s easy to burn them, been there done that). Add bayleaf, potatoes, and veggie stock, bring to a boil then cook on low for 10-12 minutes or until potatoes are done. Toss out the bayleaf. The soup is ready; it may be slightly thin right now, but it will thicken up and get a gorgeous velvety texture as it sits and the potatoes start to disintegrate even more (this recipe makes a ton for just two so your leftovers the next day will be awesome!). But I also think that is part of the rustic appeal of this soup.
Serve soup hot topped with freshly cracked black pepper if you like, with good fresh bread. Enjoy!