Top | The Veg Table
Farm Fresh Potato Leek Soup
(recipe, Mary Altman)
This traditional French soup has been modified to include more veggies from your CSA box. Perfect in late winter when leeks, potatoes, and hearty greens are in season. A vegan version is another easy modification, as this recipe doesn't call for cream, and you could easily substitute oil for butter.
- 3 Tbsp. butter
- 2 cups leeks, diced
- 3 sprigs fresh herbs, chopped (i used rosemary, thyme would also work well)
- 1 bay leaf
- 1 celery stalk
- 4 to 5 leaves chard, stems diced, leafy parts chopped
- 1 lb. potatoes
- 6 cups veggies stock* (2 Japanese mushroom stock packets, 1 heaping tbsp miso paste)
- 1 tsp. garlic powder (or fresh garlic)
- ½ tsp. garam masala
- *Nijiya Market in Japantown (on Post btwn Webster and Buchanan) is a great place to get soup stock. Look for packets with pictures of mushrooms and seaweed. Most packages have a list of ingredients written in English as well as Japanese.
- Melt butter in soup pot, add leeks. Cook for a few minutes, and add fresh herbs, bay leaf and salt. Cook a few more minutes, and add celery and chard.
- Add soup stock, potatoes, and dry herbs, and bring to a boil. Cook for another 30 minutes, until veggies are tender, but not falling apart.
- You can serve as is, or blend for a creamy soup.