Finally, it seems, spring is here. And with spring comes a much fuller produce drawer in my fridge, filled mostly with what spring does best in the midwest: greens. We are fortunate enough to live near an amazing CSA that offers access to the most beautiful organic, local produce. Each Thursday, I pick up my share and marvel at what I get to bring home, even if I have no idea what to do with it (I’ve contemplated using some of it as a centerpiece before because WHAT DO I DO WITH KOHLRABI?!).
Of course what we get is different every season; but after coming off of the winter months where there was virtually nothing fresh, transitioning into the spring always feels so refreshing, since it is bursting with everything fresh: lettuce, arugula, kale, spinach, radishes, cabbage, green onions, green garlic, and leeks.
Leeks are one of those foods that I’m never quite sure what to do with besides putting them in a frittata or making potato leek soup. I’ve done both so far this season but wanted to share my recipe for the latter because, like a lot of my soups, is so damn easy. And it involves bacon.
Similar to my tomato soup recipe, this one leaves out dairy. I call for the soup to be pureed instead so that the potatoes create a natural, creamy consistency without having to add cream. Also, this soup is just FIVE ingredients (seven if you count salt and pepper) plus the bacon you put on top that increases your chances tenfold of your kids actually eating it.
I hope you enjoy! And happy spring!
- 2 tablespoons butter
- 3 leeks, halved and sliced
- 3 cloves garlic, minced
- 1 pound yukon gold potatoes, cut in 1 inch dice
- 4 cups chicken stock
- 1 teaspoon salt
- 1 teaspoon black pepper
- Toppings: bacon and scallions
- Melt butter in a medium saucepan over medium-low heat. Add leeks and garlic and cook until fragrant, about 5 minutes. Be careful with this step - you don't want them to burn!
- Add potatoes and stock. Make sure that the potatoes are covered with the stock by at least one inch. If not, add more stock (or water). Season with salt and pepper.
- Bring the soup to a simmer and cover the pot. Cook for 20 minutes or until a fork can easily pierce through the potatoes.
- Transfer soup to a blender or use an immersion blender and pulse as needed to achieve a slightly chunky, but not overly pureed, soup. How long you keep it in the blender is your preference. I like mine chunky so I don't overly process.
- Return soup to the pot and check the seasoning. Depending on your brand of stock, you may need more salt.
- Serve with bacon and scallions on top. Enjoy!