potato leek soup
This recipe is a family staple on those cold + wet nights. Featuring True Local potatoes and leeks from our produce department, you’ll want to make as large a batch as possible for endless leftovers!
Yields: 4 servings
ingredients
1/4 cup olive oil
1/4 cup butter
2 large leeks, clean and sliced
2 large clove of garlic, peeled
5 – 6 large potatoes, cubed
6 cups chicken or vegetable broth
salt + pepper to taste
method
in a large soup pot, heat olive oil and melt butter on medium-high.
add leeks and sauté until softened
add garlic and cook 2 -3 minutes then add potatoes and stir to combine
add in broth and increase heat until broth starts to boil, stirring occasionally
reduce heat and let simmer until potatoes are tender
add soup to blender, or use a hand immersion blender and blend all soup ingredients
if using a blender, be sure to vent the top of the lid to avoid hot soup popping the lid off
garnish with crisped leeks, fried bacon or enjoy all on its own
happy eating!
