For this assignment, we were told the two requirements were that it had to include something from the school garden and it had to be a soup. We found a green potato in the garden and decided to make potato leek soup. (We didn't end up using the one green potato, because night shades.) We made the soup over the course of two days, but obviously you can do it in far less than one. We used vegetable broth instead of chicken. I would recommend adding a lot of salt and pepper because it was slightly bland at first. We didn't add Tobasco sauce, but I think the spicy flavor would be a good addition. All in all, the soup proved very delicious and paired nicely with garlic breadsticks. A perfect soup for a rainy, fall day.
Ingredients
- 3 large leeks
- 2 Tbsp butter
- 4 cups chicken or vegetable broth
- 2 lbs potatoes (Yukon gold or Russet), peeled, diced into 1/2 inch pieces
- 1 1/2 teaspoons kosher salt plus more to taste
- Pinch of dried marjoram
- 1 or 2 sprigs of fresh thyme, or 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/4 cup chopped fresh parsley
- Sprinkle of Tabasco sauce or other red chili sauce
- White or black pepper to taste
Directions
- 1Clean and cut the leeks: Cut the leeks lengthwise, fan them open under running water to dislodge any dirt or mud hiding inside. Cut the tough dark green tops and discard. Slice the white and light green parts of the leeks crosswise into 1/4-inch thick slices.
- 2Cook leeks in butter to soften: Melt butter on medium heat in a 3 to 4 quart thick-bottomed pot. Add the chopped leeks, stir to coat with the butter. Cover the pot and lower the heat to low, cook for 10 minutes until the leeks are softened. Check to make sure the leeks are not browning.
- 3Add broth, potatoes, herbs, salt, bring to simmer and cook: Add the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt to the pot. Increase the heat to high to bring to a simmer, then lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes are cooked through.
- 4Purée the soup: Remove and discard the bay leaf and thyme sprig. Use an immersion blender or a standing blender to blend about half of the soup if you want a chunky soup, or all of it if you would like your soup to be more smooth.
- 5Add parsley, adjust seasonings to taste: Add the parsley and cook a few minutes more. Add a few dashes of Tabasco to taste. Add freshly ground pepper and salt to taste. (Potatoes soak up salt, so you may need to add more salt than you expect.)
