Recipe and Image from our CSA member Arielle Burlett
Ingredients
2-3 tablespoons butter or olive oil, or a combination
2-4 leeks, washed and sliced (Leeks are always really dirty inside, so best to chop them up first and then run them under water in a strainer really well before putting in the pot).
1 teaspoon fresh or dried thyme; optional
1/2 teaspoon chili powder
6 cups water
1 1/4 pounds potatoes, peeled and cubed (I used a combination of what was provided in my last two Windflower Farm CSA boxes and really liked the variety in the soup)
¼ cup Buttermilk or sour cream (optional)
2 bay leaves
1/2 teaspoon freshly-ground pepper
Salt to taste at each step
Instructions
In a large pot or Dutch oven, heat the butter or olive oil over medium heat. Add the slices of leeks and season with salt. Cook the leeks over moderate heat for 5-7 minutes, stirring frequently, until they’re completely soft and slightly browned.
Add the thyme, if using, and chile powder, and stir for about 30 seconds, cooking them with the leeks to release their flavors. Add salt to taste.
Pour in the water, and add the potatoes and bay leaves. Cover and simmer until the potatoes are tender when poked with a sharp knife. Depending on which potatoes you used, it could take anywhere from 15 to 30 minutes.
Pluck out the bay leaves. Puree the soup with the pepper, seasoning with more salt if necessary. An immersion blender is ideal for this step if you have one. Food processors or blenders may make the soup puree gummy. *If you are using buttermilk or sour cream, add in slowly while you puree the soup*. If the soup is too thick, add a bit more water slowly until you reach the desired consistency.
Suggestion: Once cooled, split soup into Freezer Quart bags, label them, and put them in the freezer to pull out in small batches throughout the Fall!
