This recipe is a family staple for cold, wet nights. Featuring True Local leeks and fresh potatoes from our produce department, you’ll want to make as large a batch as possible for endless leftovers!
ingredients
¼ cup olive oil
¼ cup butter
2 large leeks, cleaned and sliced
2 large cloves garlic, peeled
5–6 large potatoes, cubed
6 cups chicken or vegetable broth
Salt and pepper, to taste
method
- In a large soup pot, heat olive oil and melt butter over medium-high heat.
- Add leeks and sauté until softened.
- Add garlic and cook for 2–3 minutes. Stir in the potatoes to combine.
- Pour in broth and bring to a boil, stirring occasionally.
- Reduce heat and simmer until potatoes are tender.
- Blend the soup using an immersion blender, or carefully transfer to a blender (vent the lid to prevent hot splashes).
- Season with salt and pepper to taste.
- Garnish with crisped leeks, fried bacon—or enjoy all on its own!
