Winter CSA Box March 2011 - Potato Leek Soup

My past two months worth of CSA boxes has contained potatoes and leeks.  They are the ingredients for Vichyssoise soup aka: Potato and Leek Soup.  I made this soup local by getting the potatoes and leeks from my CSA box (Garden of Eve farm), the cream and milk from the Farmer's Market (Ronnybrook Farm) and the chicken stock from my freezer (homemade).  This soup was so creamy, flavorful and local.  Try it.

Ingredients:

2 TBS butter
2 Leeks, cleaned and sliced (soak them in a bowl of water after slicing to remove the grit)
2 large Potatoes, peeled and cubed
3 cups chicken stock
1/2 cup milk
1/2 cup cream
1 tsp salt
1/2 tsp pepper

Here's how:

Melt the butter in a large pot. 

Add the leeks and cook until soft, about 5 minutes, on medium heat.  Do not brown, just soften.

Leeks soaking to remove the grit

Leeks added to butter

Leeks after cooking 5 minutes.  Note they are not browned.

 Add the potatoes and chicken stock. 

Diced potatoes

Chicken stock and potatoes added

Cook on a low simmer for 25 minutes.  The potatoes should be soft and fall apart when pierced with a fork.

Add the milk, cream, salt and pepper. 

Cream, salt and pepper added. 

Cool for 15 minutes.  Add contents to a blender or food processor or use an immersion blender to get a smooth texture. 

Soup all smooth and delicious. 

If you want a traditional version of this soup, chill for several hours before serving.  For a more modern version, add the soup back to the pot and heat through without boiling.