There was a marketing genius working at the farmers market this weekend. She ladled out samples of a delicious potato and leek soup and then as you licked your lips wanting more, she gave you the recipe and pointed you towards all of the necessary ingredients at their farm stand. Brilliant. Here is Cornell Farm's Heirloom Leek and Fingerling Potato Soup, from a farm based out of Hoosick Falls, NY. We doubled the original recipe so we'd have plenty of leftovers and I've included our quantities below, because this soup is too good to have only once.
- 5-6 cups of chopped fingerling and Yukon gold potatoes (we used a pint of fingerlings with 5 small Yukon golds)
- 2 cloves of garlic
- 2 onions, finely chopped
- 2 medium carrots, quartered and chopped into small pieces
- 4 tbsp unsalted butter
- 4-5 leeks, washed well and chopped into thin cross sections (use the green parts too for a stronger flavor)
- 5 cups vegetable broth
- 2 cup milk (we forgot until after we ate to double this, so we only used 1 cup and it still worked)
- salt and pepper
- Heat butter in a large stock pot and cook garlic and onion over medium-low heat until softened. Add the potatoes, carrots and leeks and cook for about two minutes, stirring occasionally. Stir in the vegetable broth and bring to a boil. Reduce heat and simmer for about 25 minutes or until potato is tender.
- Puree the soup in batches using a blender or food processor, being careful not to scorch yourself or overload the machine so that it spills over. Return soup to the stock pot.
- Stir in milk, salt and pepper and heat through.