Locally, I can get potatoes and leeks at the farmers' market - for those of you in the area, there is a lady who sells leeks, onions, garlic and potatoes in the market. She is located just past the donut making machine and the Planet Bean coffee stand. Everything you need for this soup is available there. I also add bacon chunks to my soup to make it richer tasting. Bacon goes with anything, really. I prefer thicker bacon for soup - you can find it at one of the meat vendors at the market. If you're as lucky as I am, you have Hutterite and Mennonite connections. They truly make the greatest bacon.
This soup freezes really well, so be sure to use those plastic containers you've been saving. When you thaw and reheat it, add either stock or water to reduce its thickness. Leek & Potato soup goes well with a nice crusty bread. Enjoy!
Creamy Leek & Potato Soup
Melt in soup pot over low heat:
3 tablespoons unsalted butter, or 1 tablespoon butter & 1/4 cup water
Add and cook until soft, but not brown:
8 large leeks (white part only), clean thoroughly and chopped
3 medium or two large potatoes (I leave the skins on and puree them into the soup)
5 cups chicken or vegetable stock
Bring to a boil, reduce heat and simmer until the potatoes are soft. This takes about 30 minutes. Puree until smooth and return soup to pot.
Salt, to taste
1/4 teaspoon fresh ground pepper
Thin, if necessary.
If you are adding bacon, cook slightly beforehand to remove excess fat. Chop into large chunks and add to the soup after you have pureed it. If you prefer a chunkier soup, as I do, Puree only 75% of the soup, leaving the rest in big pieces. If freezing, make sure to label the type of soup and date frozen. Enjoy!