Here is a garden fresh potato leek soup that you can actually enjoy in the spring!
I am a big fan of spring potatoes, or “new” potatoes. Here in zone 9, I prefer to harvest my potatoes in the spring. They have had the ‘winter’ rains to grow, and in the spring they are smaller, less starchy, but best of all, their skins are thinner, making them easier to cook with and, for me, much better tasting.
I grow potatoes the same way I grow onions, leeks and garlic – planted in the fall and harvested in the spring. Not only does this give me year-round gardening, but I can be more efficient with my planting space, clearing out the potatoes in time for the tomato and pepper planting.
A quick note about the potatoes – if you are making this recipe with fully mature, large potatoes, such as russets, you will probably want to peel the potatoes. The skin of a russet or any very large potato is too thick and – for me at least – detracts from this soup. With these baby ‘new’ potatoes, you don’t need to peel the skin and you barely even notice that it is there.
This Potato and Leek Soup is a perfect spring recipe to enjoy all of those delicious spring tubers. It is easily prepared vegan and is healthy.
Ingredients for my Potato and Leek Soup
- Potatoes – about a small bowlful, maybe the same amount as three large potatoes, or about 4 cups baby potatoes.
- Leeks – I used 3 large leeks from the garden
- 6 cups broth – vegetable or chicken stock
- Olive Oil
- Salt and Pepper, to taste
- Dollop of crème fraiche, if desired
- a few chives (or parsley) for garnishing
Instructions for Potato and Leek Soup
- Wash the leeks and scrub the potatoes.
- Slice the leeks into strips (or moons). I like them longer in this soup, but you can cut them a little smaller if you like.
- Cut the potatoes into bite-size cubes.
- Sautee the leeks on very low heat in a large pot for about 10 minutes. Sautee until soft, but do not brown. This is similar to the ‘sweating’ process in my Cauliflower Soup
- Once the leeks are soft, add the potatoes and broth, and bring to a boil. Once boiling, reduce the heat and simmer for about 15 minutes (or until the potatoes are tender).
- Season the soup with salt and pepper.
- Transfer half of the soup to a food processor and puree, and then return it back to the pot
- Serve with some truffle oil, a dollop pf crème fraiche, and some chives.
Enjoy!
