It’s CSA time again! And I’m so glad. Fresh, organic produce every week locally grown by farmers that I know and trust. That’s why I was so excited to see the bounty this week. Large, mild-flavored leeks and small, fragrant spring onions were the basis for this week’s recipe for Cheesy Potato Leek Soup. I love knowing that my food has been grown without being sprayed with harsh chemicals or grown from GMO seeds but grown in soil that is rich in nutrients that will provide my family with the best quality of food I can buy.
My husband Charlie and I each added our own little touches to this recipe. I was looking to create a meatless summer soup that was hearty enough to be a meal and he was looking to add bacon! His motto is everything is better with bacon. So we did. Here’s the recipe.
- Bacon is optional, but if you’re a pork fan, this adds a bit extra flavor to the soup. Chop bacon into chunky pieces. Sauté bacon in butter in the bottom of a stock pot.
- Dice whites and firm part of the greens of the leeks and green onions. Add them to the pot and cook until they are translucent.
- Cube potatoes and add to the pot. In this recipe, two types of potatoes were used: Russet and Irish white potatoes.
- Add all the liquids to cover the potatoes. Season and cool until the potatoes are tender. Top with chives and stir. Optionally, you can use an immersion blender for a smoother consistency. I chose to leave the potatoes chunky for a heartier meal.
- Add cheese, seasonings, and stir together. For dairy-free, omit cream and cheese.
- 3 tablespoons butter
- ½ pound bacon, chopped
- 3 large leeks, white and green parts, chopped
- 3-4 large garlic cloves, minced
- 3 pounds Russet and/or Irish potatoes (or your choice), cubed
- 8 cups chicken broth (enough to cover potatoes)
- 3 bay leaves
- 1 cup heavy cream
- 1 cup Cheddar cheese (more if you like it cheesier)
- ½ cup fresh chives, chopped
- 1 teaspoon nutmeg
- 1 teaspoon cayenne pepper
- Salt and pepper, to taste
- In a large saucepan or stockpot, melt butter over medium heat. Add bacon and cook until golden brown.
- Add leeks, spring onions and garlic. Cook onions until they are translucent, about 5 minutes.
- Add cubed potatoes and cover with stock.
- Season with salt, pepper, cayenne and nutmeg.
- Bring to boil. Cover and simmer for 20 minutes or until potatoes are soft.
- Remove bay leaves.
- Add cream and cheese. Stir until incorporated while simmering.
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