Tag Archives: Garlic

Potato Leek Soup

Simple and delicious this recipe is our modified version of the Simple Recipes – Potato Leek Soup. It takes less than 20 minutes to prep & about 40 minutes to cook. Serves 4-6.

3-4 leeks
2 Tbsp butter
3 cloves minced garlic
4 cups broth (we used our duck broth, yummy!)
2 pounds potatoes (we used this weeks CSA potatoes: Dark Red Norland & Elba)
1 ½ tsp salt plus more to taste
1 tsp oregano
1 ½ tsp fresh thyme
1 bay leaf
2 tomatoes (or corn – see variations)
½ cup half and half or whole milk
1/4 cup fresh parsley


Slice white and light green parts of leeks crosswise. Add leeks and minced garlic to melted butter in a 4 quart pot. Cook leeks until softened. Make sure it is low enough heat that the leeks aren’t browning.

After leeks are cooked add broth. Dice potatoes into ½ inch pieces and add to pot. Next add salt, oregano, thyme, and bay leaf to pot. Increase heat and bring to a simmer.

Lower the heat and maintain a low simmer for 20 minutes.

Once potatoes are cooked through remove bay leaf. Blend about half of the soup with a blender and add back to pot.

Chop tomatoes and add to pot. Add half and half, and parsley. Cook a few more minutes. Add freshly ground pepper and salt to taste.

Some variations:
Add corn with tomatoes or as a substitute.
Add cheese to top – we used a sharp cheddar.
Add Tabasco sauce or other red chili sauce to taste.

 

 

 

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Spinach Saute

Spinach Saute

1 tsp. olive oil
1 lb. sausage cut into 1 inch slices (turkey, chicken or pork) or tofu
2 garlic cloves, minced
20 ounces fresh spinach
1 lemon
1/2 cup chicken broth
salt & pepper

Heat pan over medium heat with oil. Add and cook sausage and garlic. Add spinach, juice from lemon and zest from lemon, and chicken stock. Cover and cook for about 5 minutes. Toss spinach halfway through cooking. Season with salt and pepper. Can be served over rice.

variation from: food.com