Buster's Potato Leek Soup
Source: David Little, Little Organic Farm
Recipe Type: Soups | Seasons: Autumn, Winter
This recipe was demonstrated for CUESA’s Market to Table program on January 14, 2017.
Serves 2½ (2 large or 3 small servings)
INGREDIENTS
2 pounds leeks, cleaned and chopped
1 medium yellow onion, diced
2 tablespoons olive oil
2 tablespoons butter
1 pound potatoes, such as Carola or Russet, washed and cut into 2-inch cubes
Salt and freshly ground black pepper
2 tablespoons dry sherry
PREPARATION
In a small stock pot or large saucepan, cook the leeks and onion with the olive oil and butter over medium heat until the leeks caramelize a bit, 8 to 10 minutes. Add the potatoes and enough water to almost cover the ingredients. Raise the temperature to medium-high and bring the liquid to a boil. Reduce the heat to medium and cook for about 20 minutes, adding a little salt and pepper, until the potatoes are tender but not falling apart. After about 10 minutes, season to taste with salt and pepper and add the sherry. Blend with an immersion blender or in a tabletop blender. If using a tabletop blender, start with a smaller amount of soup and cover the blender top with a towel to avoid hot soup splatter. Serve immediately.
