A great way to highlight the veggies of the fall CSA. Serve with a hearty and crusty bread.
Ingredients
6-8 small garden leeks or 4 larger leeks, white and light green parts halved washed and sliced thin, 1 cup of darker green parts and select tougher white parts reserved, coarsely chopped.
3 cups of veggie broth (preferably homemade)
1 medium onion, diced
1 cup of water
hearty chunk (2-3 tbsp) of Amish Roll Butter
2 large yukon gold potatoes, diced into ½ inch pieces.
1 bay leaf
¼ teaspoon of dried thyme, or a fresh sprig of thyme
salt and pepper to taste
½ cup heavy cream (optional)
Instructions
Take the dark green (and some of the slightly tougher inner layers of the leeks- use your best judgement as to what looks flavorful) and combine with a cup of veggie broth and one cup of water.
Bring to a boil then reduce to a simmer for about 20 minutes. Strain the broth into a bowl through a fine mesh sieve, squeezing as much of the liquid out of the leeks as possible. Set aside.
Melt the chunk of butter to your pot over medium heat, then add the tender and thinly sliced leek parts and onion. Cook gently for a few minutes (do not brown) until mixed and slightly softened. Add the broths, potatoes, thyme and bay leaf before bringing to a boil. Once boiling, reduce to a simmer for about 20 minutes, until tender. Remove the bay leaf before carefully blending with an immersion blender or pitcher blender until smooth. After blended, return to the pot for a quick simmer, salting and peppering to taste. If using, drizzle each bowl with 1 tbsp of heavy cream.
Recipe by CSA|365 at https://www.csa365.org/2015/09/meatless-monday-potato-leek-soup/