Potato leek soup

Potato leek soup is a classic French recipe and one that has earned a permanent spot on our family’s fall menu. If you participate in a CSA, shop the farmers market, or garden year round, it’s a great way to make use of common cool season crops.

Like most veggie soups, this one is easy to improvise. If you’re fresh out of kale, you can substitute with chard. If the kids don’t like flavorful greens, use spinach instead. If you eat dairy, add cream for a rich, satisfying soup. If you’re after something a little lighter, keep it vegan (as below) or sprinkle some parmesan on top. If you like classic, rustic soups, you can eat it the way we do (chunky); otherwise you can purée it with an immersion blender and serve it smooth and creamy. There are many ways to play with this recipe, but here are the basics. Enjoy! Serves 8.

Ingredients 

2 tablespoons olive oil 

1 yellow onion, peeled and diced

4 small leeks, sliced

1 rib celery, sliced

6 cloves garlic, minced

1 1/2 pounds Yukon Gold potatoes, chopped

8 cups vegetable stock

five twigs of fresh thyme

1 bay leaf 

1/4 teaspoon cayenne pepper (optional) 

1 cup+ fresh greens, stems removed

kosher salt

black pepper

Directions

1. Place the olive oil in a large pot and warm it over medium-high heat. Add the onions, stir to coat them with oil, and cook for 5 minutes, stirring frequently to prevent burning. Add the leeks, celery, and garlic and sauté for 2 -3 minutes, continuing to stir.

2. Add the potatoes, vegetable stock, thyme, bay leaf, and cayenne pepper and mix to combine.

3. Cook the soup until it begins to simmer, then reduce the heat to medium-low, cover the pot, and simmer for 10 to 15 minutes, or until the potatoes are fork tender.

4. Once the potatoes are soft, stir in the greens and let them cook until they wilt just slightly. Remove the pot from the heat, discard the thyme sprigs and bay leaf, season the soup with salt and black pepper, to taste, and garnish with fresh thyme. Serve warm with fresh bread.