Potato Leek Soup with Dill
Potatoes are coming up like crazy with my CSA. We've had them mashed, baked, roasted, cut into oven fries, shredded into breakfast hash, and pureed into soup.
I discovered pureed soup when I visited Ireland about 10 years ago. For a week I subsisted on potatoes, pureed soups, breads, cheeses and Guinness. I returned home 600 pounds heavier and with a real affinity for pureed soup.
Blending potatoes into a soup gives it a creamy quality, without the cream. We do soup at least once or twice a week during the cooler seasons. It's just so easy to make.
This recipe uses all local ingredients from my CSA. It's pretty open to interpretation—you can't really mess this up! Use the veggies and spices you have on hand.
INGREDIENTS
Olive oil
Sea salt & cracked pepper
Rosemary or thyme, dried or fresh
1 large leek, chopped (don't use the rough green tops)
1 small yellow onion, chopped
6-8 cloves garlic, minced
3 carrots, chopped
3 medium white potatoes - any variety
1/4 cup chopped fresh dill
4 cups veggie or chicken stock
2 cups water
INSTRUCTIONS
In a large pot, sauté the leek, onion and garlic with a big glug of olive oil, a few turns of salt and pepper and a few sprigs of rosemary or thyme (or both). Cook until soft and translucent, about 8-10 minutes.
Add the remaining ingredients and bring to a boil. Reduce heat to simmer and cook until veggies are soft, about 30 minutes (this is when I usually get the babe ready for bed). Transfer soup into a blender (work in batches and be careful since it's hot) - blend until smooth. Return to pot, season with salt and pepper to taste.
I like to serve this with crispy oven kale (tear into pieces, toss with olive oil and salt, bake at 375 until crispy—about 5 to 10 minutes).
