Leeks in my herb garden (also more in my main garden!)
The strawberries that actually made it to the house!
Next year, when you grow leeks (which I had never cooked with until last year when I planted them on accident thinking they were chives...go ahead, laugh!) you can go out to your
garden and dig up a few plump bulbs ( 1/2" or larger diameter). They're all over my farmer's market too...
- 1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
- 3 tablespoons unsalted butter
- Heavy pinch kosher salt, plus additional for seasoning
- 14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
- 1 quart vegetable broth
- 1 cup heavy cream
- 1 cup buttermilk
- 1/2 teaspoon white pepper
- 1 tablespoon snipped chives
Chop the leeks into small pieces.
(First, pull off the outer layer and wash them, then chop off the roots and the dark green portions which you will save to compost of course!)
In a 6-quart saucepan over medium heat, melt the butter.
|Why Kosher you ask? It has larger crystals and less salty and iodine taste than table salt (more room for error!)|
Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
Add the potatoes
and the vegetable broth (little sister made some for me and it looked really easy and it made all the old wilty veggies I was hoarding in the fridge into something really yummy),
increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes,
At this point, Bella took the scraps out to the compost pile (yes, Mom, I finally have one!)
I added turkey kielbasa from Trader Joes at the end (probably should have waitied until after the puree).
Turn off the heat and puree the mixture with an immersion blender until smooth.
Stir in the heavy cream, buttermilk, and white pepper (or black pepper if that's all you have).
|I only use half of the cream and buttermilk. |
Not because I'm afraid of the fat but because I think it tastes better.
Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.
Delicious! And actually today was really nice so we sat outside.
I had one scoop of soup, 1 slice of bread and a generous wedge of cheese.
Then, because I wanted it.....
I lost another pound today. My new smaller size jeans are getting baggy!
Have a wonderful weekend!!