I get a weekly CSA box from Worden Farms. I kind of have a love/hate sort of thing going on with it. I thought I would really love it. Supporting the local, organic and sustainable farmer and all. Well turns out it’s really not the best thing for me. I am not very satisfied with what is being sent to me. Not that I am being ripped off or the produce isn’t great but I am so uninspired by a box full of veggies. I want to be at the market or the farm and be able to touch, see, smell and feel the vegetables. This past week I went so far as to go to their weekly farmers’ market to see what I was missing I walked out of there with about $30 worth of stuff but also totally inspired again!!! Sadly I think next year will be a Farmer’s Market year and no more CSA box for me!
Onto the Potato and Leek soup and how it fits into my CSA box story…
I have been getting a bunch of potatoes in my box lately and I had been wanting to make soup out of them but I have been waiting to get some leeks to make Potato and Leek Soup so when I went the other day I picked up a beautiful bundle of leeks.
I really like simple soups where the true flavors come shining through. T. is of the mindset that everything is better with bacon and could not even fathom the idea that I wanted to make a potato soup without bacon in it. Turns out it was a great recipe and he really loved it. Thanks Alana!!! Took it for lunch today if that means anything!
Potato and Leek Soup (Butter is Love)
- 2 T butter
- 3 leeks (I used 4 because that’s what I had)
- 4 medium potatoes (I used a bunch of small red skins)
- 4 cloves garlic
- 1 qt. chicken broth
- I added garlic powder and onion powder
- salt and pepper to taste
- milk to desired consistency
- Thinly slice leeks to the top of the light green part and put in a bowl of water to soak out any dirt
- Thinly slice potatoes (I leave the skins on for flavor and potassium)Heat 2 T of butter in a large pot over medium heat
- Add potatoes to the pot and sautée until they start to brown
- Add garlic and sautée for one minute, careful not to burn
- Drain and add leeks, sautée until wilted
- Add 1 qt chicken broth and simmer for 30 min (check your potatoes for doneness)
- Immersion blend or blend in a regular blender (Be very careful if using a regular blender, only blend half at a time. Trust me.)
- Blend in milk until desire consistency is reached
- Salt and pepper to taste
This was a beautiful and simple recipe that let the wonderful ingredients shine without covering it up in bacon fat (which does have it’s place people! Just not in this soup)