Bountiful Baskets: Leeks

Potato Leek Soup Recipe

3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.

To prepare leeks:
■Start by removing the outer layer of white (unless it is very fresh or from your own garden).


■Trim the base with a sharp paring knife to remove all the roots.

■Make an incision in the middle of the white stalk and cut toward the green tips, severing the leek in two, but with the bottom still intact.

■Wash well under cold running water, pulling the leaves apart to rinse well between them.

■Drain, green tips down, in a colander for a few minutes.

2 Tbsp butter
2 cups water

2 cups chicken broth (or vegetable broth for vegetarian option)*

2 lbs potatoes, peeled, diced into 1/2 inch pieces

Marjoram - dash (or if you don't have, fist use oregano. If not that, other options are thyme, basil or sage)

1/4 cup chopped fresh parsley

2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme

Tabasco sauce or other red chili sauce

Salt & Pepper

*If cooking gluten-free, be sure to use gluten-free broth.

1 Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.

2 Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.

Yield: Serves 4-6.

Courtesy of http://www.simplyrecipes.com