You better believe I’m still loving my CSA box from Mountain Bounty Farm! Last week I searched my Whole Foods app for leek recipes and ended up making Potato and Leek Soup! It was so amazing I had to share it with all of you. Enjoy.
Serves 6 to 8
This
recipe can easily be doubled for a crowd and can be prepared up to two
weeks ahead of time. Just cool and freeze soup, then thaw in the
refrigerator overnight before reheating while you prepare the croutons.
recipe can easily be doubled for a crowd and can be prepared up to two
weeks ahead of time. Just cool and freeze soup, then thaw in the
refrigerator overnight before reheating while you prepare the croutons.
Ingredients
3 leeks, white and light green parts only, trimmed and sliced
1 large yellow onion, chopped
1 quart low-sodium chicken broth, plus more to taste
2 pounds Yukon gold potatoes, peeled and cut into (1/2-inch) chunks
1/2 teaspoon salt
Ground black pepper to taste
6 to 8 small slices sourdough bread
6 to 8 thin slices (about 5 ounces) Brie
1/4 cup chopped dill or parsley (optional)
Directions
Put
leeks, onion and broth into a large pot and bring to a boil. Reduce
heat to medium low, cover and simmer for 25 minutes. Add potatoes,
increase heat and bring to a boil. Reduce heat again to medium low,
cover and simmer until potatoes are tender, about 20 minutes.
leeks, onion and broth into a large pot and bring to a boil. Reduce
heat to medium low, cover and simmer for 25 minutes. Add potatoes,
increase heat and bring to a boil. Reduce heat again to medium low,
cover and simmer until potatoes are tender, about 20 minutes.
Working
in batches, carefully purée contents of pot in a blender until smooth
then return soup to pot. Thin out with a bit more broth, if desired,
then season with salt and pepper, cover and keep warm.
in batches, carefully purée contents of pot in a blender until smooth
then return soup to pot. Thin out with a bit more broth, if desired,
then season with salt and pepper, cover and keep warm.
Preheat
oven to 400°F. Arrange bread on a large baking sheet in a single layer,
top with Brie and bake until cheese is melted and bread is golden.
Ladle soup into bowls, top with croutons, garnish with dill and serve.
oven to 400°F. Arrange bread on a large baking sheet in a single layer,
top with Brie and bake until cheese is melted and bread is golden.
Ladle soup into bowls, top with croutons, garnish with dill and serve.
Nutrition
Per
serving: 390 calories (70 from fat), 8g total fat, 4g saturated fat,
25mg cholesterol, 820mg sodium, 67g total carbohydrate (5g dietary
fiber, 7g sugar), 16g protein
serving: 390 calories (70 from fat), 8g total fat, 4g saturated fat,
25mg cholesterol, 820mg sodium, 67g total carbohydrate (5g dietary
fiber, 7g sugar), 16g protein
Ingredients
Linking up with 33 Shades of Green
That soup looks amazing!
It was even tasty the next day.
Your food always looks so amazing. One day I am just going to jump on a plane, fly over there and you are just going to feed me all day long. Maybe I'll bring wonder-dog and she can play with Roxy. 🙂
You're too funny! I'm sure wonder-dog and rox would have the time of their lives while we ate like queens 🙂