|Potato Leek Soup|
Recipe by S. Folkart from Community Gardens of Santa Cruz
One of the first recipes I learned to make when I moved to Santa Cruz in the late 1970s was potato leek soup. I had never seen, much less eaten, a leek before I came to California, but I had read plenty about them in various cookbooks. Although I’ve already published my recipe for Potato Leek Soup, I recently found this recipe in a 1979 local cookbook, The Vegetable Gardener’s Cookbook, published by Community Gardens of Santa Cruz, to which I belonged at the time. Although I did tweak a couple of things, credit goes to Community Gardens member S. Folkart for the original no-milk-or-cream recipe.
|Potatoes Ready to Puree: a Few Leeks are Okay|
|Immersion Blender in Action|
serves 4 - 6
1 tbsp. butter
1 clove garlic, mashed with the side of a knife
2 medium leeks, white and green, in ½ inch slices, about 2 cups
1 lb. red rose potatoes, cut into ~1 inch chunks
2 cups water
1 veggie boullion cube or broth powder for 1 cup broth
salt and pepper
pinch of nutmeg (added to original recipe)
|Golden: Use Imagine or other (Orange) Carrot-y Broth|
Remove potatoes only—and garlic if you find it--put into heatproof bowl. (It’s okay if a few leeks get in there.) Drain liquid from pan into potatoes. Use immersion blender or other blender to puree potatoes and broth to your liking.
Mix pureed potatoes into leeks in pan. Season with salt, pepper, and nutmeg. Reheat if necessary and serve with freshly ground sea salt and black pepper.