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.
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.
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.