After last week's delicata squash soup, and my first (and very pleasant) experience using leeks in soup, Leek and Potato Soup was mentioned a couple of times in the comment section of that soup post. Now, I had never had leek and potato soup, but with everyone raving about it, I decided that would be the "soup of the week" for last weekend (I am a little behind on posts). As you can see from last week's Local Booty Update, we had all the necessary ingredients, so last Sunday, I concocted a tasty Leek and Potato Soup. I must agree, so far, out of all the soups I've tried, this is the best one. And it is so simple too!
My only complaint was that it turned out a little thicker than we like our soup, so next time, I will add more liquid. With the weather cooling down here in Mid-Missouri again, I am really looking forward to soup, salad, and bread night this weekend; I have another soup idea in the works!
The local booty legend:
no asterisk = grocery store
+ = The Root Cellar
* = farmer's market
** = CSA
*** = Container or Community Garden
**** = the non-profit buying club, Blue Planet or Purcell Mountain Farms
Leek and Potato Soup
4 medium new potatoes (or other yellow potatoes), peeled and cubed *
3 large leeks, sliced (white and light green parts) *
4 cloves of garlic, peeled *
1 tbsp Earth Balance
1 veggie bouillon cube
4 cups of water
1 cup of plain hempmilk
In a medium pot, melt Earth Balance over medium heat. Add leeks and cook for about 5 minutes, stirring often. Add the garlic and cook for an additional 3-5 minutes.
Add the potatoes, veggie bouillon, and water. Cook for 30-35 minutes or until potatoes are very soft.
Allow mixture to cool a little bit.
Transfer to a food processor and blend until very smooth. Add hempmilk and blend again.
Return to the pot on the stove and season to taste with salt and pepper.
Enjoy with a loaf of crusty (preferably local) bread!
Yummy, yummy, yummy!
Well, I have some baking and indoor gardening adventures in the works for this weekend, so I am pretty stoked that it is Friday. I'll be back tomorrow with the weekly local booty update, sadly, I also believe that tomorrow is the last weekend of the local farmer's market for the season. :-( However, The Root Cellar is overloaded with local produce and will be for at least a month or so. Then, there will be some staples, so we'll see how well we meet our goals for local eating this winter.
Happy Friday everyone!
'Til next time.