Wednesday was another delivery day of organic fresh produce from Spiral Path Farm; therefor, dinner tonight centered around the veggies from the box, and the recipe they so graciously included in their newsletter.
Potato Leek Soup -
Scrub the potatoes, it's not necessary to peel them, and cube into small pieces, about 5 - 6 cups. Slice 2 leeks into thin rings (about half way up the stem to the leaves). Saute leeks in a little olive oil. Add potatoes, 1 Tbsp. salt, 1 tsp. pepper. Cover with water. Bring to a boil and simmer for 45 minutes. Puree about 2 cups of the soup in a blender or food processor until smooth. (Or puree it all if you want a very smooth soup). Return puree to the pot, and gently mix together. Add 2 cups whole milk or half and half plus 2 cups grated cheddar cheese. Stir until the cheese melts. Garnish with freshly grated cheese and a few snipped chives. Serve warm. Enjoy!
Yum! So delicious! I love to make potato and leek soup. Garden fresh is always best. Great presentation --- thanks for sharing!
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