Leeks showed up in the CSA this week. Surprisingly enough, I have never cooked leeks before. I suppose there are all sorts of interesting things to do with them, But I’ve had a recipe for a simple leek and potato soup for a long time, and since there has been a bit of a cool spell here ( now 3 days running of a high of 83 in Memphis in July – unheard of!), so that’s what I’ll try.
Leeks are related to the onion and garlic family. The edible part is the white onion-like base and the light green stalk. Leeks have a mild, onion-like flavor, but fresher – some say like cucumber. They can be eaten raw – usually sliced into salads, although more often sautéed or cooked in soups or stews.
This recipe is simple, and only requires a saucepan, not blending or pureeing.
Simple Leek & Potato Soup:
3 Tbsp. butter; 3 stalks celery, diced; 4 leeks, washed & sliced thinly (white & light green parts only); 2 medium peeled & diced potatoes; 2 1/2 cups chicken broth, 2 1/2 cups milk (can use part cream); salt & pepper to taste.
Melt butter in saucepan, saute leeks & celery for about 10 minutes until beginning to get tender. Add 1 cup of the broth, cover and simmer gently for 10 minutes. Add potatoes and rest of broth, cover and cook 10 minutes. Add milk, cover, and cook another 10 minutes. Serve.
Crusty French bread is an excellent accompaniment. it’s all I can do not to garnish with cheese (and it is good that way, too!), but it is also very good plain and simple.