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Rutland Area Farm and Food Link (RAFFL) promotes local food knowledge, production and market opportunities for farmers and community members throughout our region.

Leek and Potato Soup

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Leek and Potato Soup

Steve Peters


Forget the cans. Homemade soups can be simple, delicious, and highly nutritious. Once a medieval peasant dish, leek and potato soup needs nothing more than the two vegetables in its name and thirty minutes to result in a soup worthy of any classy restaurant. Add a side of greens and some bread and you have dinner.

Leek and Potato Soup

serves 6

If you've never prepped leeks before, all you're going to want to use are the whites and tender light green portions - like those in the cover photo.

3 cups sliced leeks (the white and tender greens, save the greens for a homemade vegetable broth)

3 cups peeled and roughly chopped baking potatoes

6 cups water or broth

1 1/2 tsp salt

1/2 cup sour cream or Greek yogurt (optional)

1 small bunch of thyme (optional)

splash of cream or milk (optional)

In a stockpot combine the leeks, potatoes, salt, water/broth, and thyme, if using. Bring to a boil, lower heat and simmer for about 20 minutes, until the potatoes are tender. Although optional, at this point I like to puree the soup with a hand blender and, also optional, pour in a quick splash of cream or milk. Before serving, you could top with a spoonful of sour cream or yogurt, some thyme or chives would be nice too.