The past three days have been hot. Over 90 degrees hot.
So hot that our plants look wilted, even after the never ending rain we’ve had this spring. So hot that my shoulders got burnt yesterday at the farm with Maggie. So hot that the last thing I want to think about is hot meals.
And here I am, posting a recipe for soup.
Either I’m a little crazy or this soup is just too good not to share. Maybe it’s a little of both?
This spring was my first time to ever have leeks. I am now obsessed.
Why am I so behind on these things? Why didn’t anyone ever tell me how light and timid their flavor is or that they are delicious in stir fries and soups and salads and anything else I want to put them in?
I made the soup earlier this month when our weather was crazy and unsettled and left us with a few sopping wet and chilly days. This soup, with a side of focaccia and a salad, was the perfect dinner on those nights.
If super hot summer weather hasn’t hit you yet, this might be the perfect dinner this week.
It’s simple, easy, and insanely tasty for only having a handful of ingredients.
If you have 30 minutes and some not so great weather, you’ll have a great dinner on your table in no time.
I promise warm weather recipes are on their way. I’m just as behind as our seasons are this year.
In the meantime, make this soup. It’s delicious for a light dinner and reheats beautifully for lunch leftovers.
Leek and Potato Soup
Makes: 4 servings
- 1 lb. yukon gold potatoes
- 1 lb. leeks
- 2 Tbsp olive oil, divided
- 4 cups vegetable broth
- 2-3 tsp salt (to taste)
- 1 tsp pepper
- Heat a large pot over medium heat. Add 1 Tbsp of olive oil to the pot.
- Slice the dark green tops off the leeks and discard them. You want to keep the white/light green sections to use in the soup.
- Slice each leek in half lengthwise, then slice in half moon shapes.
- Toss the sliced leeks in cold water to loosen the dirt. Drain and add to the olive oil.
- While the leeks are sauteeing, peel the potatoes and dice into 1” pieces.
- When the leeks are softened, add the potatoes. Stir together and put a lid on the pot.
- Let the leeks and potatoes cook, covered, about 10 minutes, stirring occasionally.
- Once the potatoes are starting to soften a little, pour in the broth, salt and pepper. Bring to a boil.
- Reduce heat to low-medium and let simmer, covered, until the potatoes are cooked through.
- Blend soup with an immersion blender or in batches in a regular blender until all the soup is silky smooth.
- Serve, topped with a drizzle more olive oil and chopped chives.