Supper with ingredients from the Farmer’s Market – Leek and Potato Soup! Slice, simmer, puree if you want…aand serve! The recipe is adapted from The Splendid Table, which is adapted from Julia Childs. Although it’s of those soups, that once you know what to do, you really don’t need a recipe and can alter any of the amounts at will, even add other things.
Leek and Potato Soup
1 cup leeks, washed well and the white and tender green part sliced
1 cup roughly cut potatoes (new red potatoes used here)
2 cups water
1 tsp salt, or to taste
Simmer the leeks, potatoes, water & salt until tender, about 20 minutes. You can serve as is, or puree in a food processor or blender. I pureed about half of it, and then fork-mashed the other half, and mixed then together to get a smooth base with a little texture. Pureeing makes it turn a beautiful pale green color.
You can add some cream to get a “cream of leek and potato” soup. Or garnish with a dollop of sour cream or creme fraiche. Or sprinkle with parmesan cheese (my choice).