This recipe is provided by Aveson, our partner school. The recipe features the contents of this Monday’s CSA shares.
1 Tablespoon olive oil
4 Cups of sliced leeks (using the tender parts of about 3 leeks)
1 large garlic clove, minced
3 large russet potatoes
1 quart reduced-sodium chicken or vegetable broth
1 Cup half-and-half
2 teaspoons kosher salt
Heat oil in medium pot over medium heat. Add the leeks and stir frequently for about 5 minutes, until softened. Set about ¼ cup of leeks aside for the end. Now add the garlic to the pot and cook for about 2 minutes, until fragrant. Increase heat to high and add the broth and potatoes. Cover and cook for 10-15 minutes, until the potatoes are tender. Finally, add the salt and half-and-half. Remove the pot from the heat and let cool slightly. Puree the soup in batches with a blender or food processor. Divide the soup into bowls and top with the reserved leeks to garnish.