Rebecca Weger

Potato Leek Soup

It was the first cool weekend day that demanded fresh bread and homemade soup. We went to the market in the morning, picking up what felt like tons of food. When I could no longer figure out how to carry anything we came home (but not before tasting the chocolate-covered bacon at the Piggery).  Joseph cooked us some brunch, and I went about preparing two batches of bread – a redux of last week’s sandwich loaf, and two loaves of the artisan seed bread.  I toasted the sesame seeds for the seed bread, which really upped the flavor.

For dinner, there was soup.  I was curious how the colors would work out with those brilliant purple potatoes, and in the end it did turn a bit brown.  That just helped me resolve the question and decide to add some cream to lighten it up.

Potato and Leek Soup

Saute in large stock pot until soft:

• 8 leeks, white a light green parts washed and sliced
• 3 T butter
• 1/2 c water

Add:

• 8 small/medium potatpoes sliced thin
• 6-7 c vegetable broth

Bring to a boil

Simmer 30 minutes or until potatoes are soft

Add pepper

Blend in blender in small batches

Stir in cream if desired