After my weekend realization that fall is here and the onset of a head cold that makes me want to stay in bed all day, there was only one thing I could do: make soup. Luckily I picked up some excellent soup ingredients at the farm last week. I decided to use our CSA leek, onion, garlic and potatoes to create a creamy, comforting, filling dinner. I opted to not use a recipe, which is completely unlike me, and even though I didn’t think I could really mess up soup, I also didn’t expect it to be this satisfying. Enjoy.
Creamy Leek and Potato Soup
- 1 tablespoon butter
- 1 leek white and pale green parts sliced
- 1/3 cup chopped onion
- 2 cloves garlic crushed
- 1 pound potatoes cut into 1” cubes
- 4 cups of vegetable broth
- 1/4 cup half and half
- salt and pepper to taste
- In a medium sized pot, melt the butter on medium heat. When the butter is melted, add the sliced and cleaned leek, chopped onion and crushed garlic. Cook, stirring occasionally, for about 5 minutes or until the onions are soft.
- Add the potatoes to the pot and stir them together with the vegetables. Add the 4 cups of vegetable broth and stir to combine. Cook the soup for 20 minutes or until the potatoes are soft enough to pierce with a fork.
- Using an immersion blender or regular blender, blend the soup to your desired consistency. I left some potato chunks in mine, but either way is delicious. Add the half and half, stir to combine and season to taste.
- Serve and enjoy, perhaps with delicious biscuits such as these from Rachel Wilkerson (yes, the biscuits are just as awesome on their own!)