1000 pizza doughs: Easy Potato Leek Soup

Easy Potato Leek Soup

I picked up the last CSA box yesterday from the Fall extension, and reality started to set in. Winter is coming, and we're about to have a vegetable drought. (Admittedly, some in my house who are squash-averse are taking this better than I am.) Here's the last of my Fall CSA harvest, although I did sign up for a special Thanksgiving basket too, since I will be cooking this year (woo hoo!).

I cannot wait to eat that broccoli. Farmer Rick's broccoli has no equal (really). And he tells me that people are already signing up for next year!

So, what's in season in the winter in Maryland? Potatoes. Kale. Potatoes. Kale. Well, you get the idea.

One thing that makes this transition a little easier is this soup. It's really simple, especially if you have an immersion blender. I've been making this so long, I don't remember where I got the recipe, as it now lives only in my head. I do remember that the tip for how to clean leeks came from Tyler Florence.

Easy Potato Leek Soup

Makes 4 servings in about 45 minutes.

3 large leeks
1 to 2 tablespoons olive oil
1 pound potatoes, white or Yukon gold (4 to 6 medium-sized potatoes)
3 to 4 cups vegetable or chicken stock*
1 teaspoon dried thyme
Salt and pepper, to taste
Paprika, for garnish (optional)
Chives or scallions, for garnish (optional)

*Note about the stock: the stock is a critical part of this dish, and gives it a lot of its flavor. This is not the time to try a bargain stock, or use one that you don't love the flavor of. It's much better if you use your own homemade stock, but for store-bought I like Pacific or Kitchen Basics.

Slice the white and light green parts of the leeks into thin rings, and swish around in a large bowl of water, to remove dirt and grit. Dry with towels.

Heat olive oil in a medium saucepan (3 quarts or larger) over medium heat. Add leeks and cook, stirring, for about 8 minutes, until tender. (If they start to caramelize, that’s OK—it just adds flavor.)

Meanwhile, wash and peel the potatoes. (Monkey optional - my daughter insisted that he was "helping.")

Cut potatoes into 1/2-inch dice. When leeks are tender, add potatoes, thyme and stock (enough to just cover potatoes) to the pot, and bring to a boil. Reduce heat and simmer uncovered about 20 minutes, or until potatoes can be easily mashed with the back of a spoon.

Puree the soup using an immersion blender (a regular blender would work too, just be careful when pouring hot liquid). Add salt and pepper to taste and serve garnished with paprika and/or chives. Goes well with grilled cheese (pictured, "the basic" - a standby of the picky kid).