When I was browsing the Ferry Plaza Farmers Market on Saturday, I spotted some leeks at the Dirty Girl Produce stall that were too pretty to pass up. So I bought a big bunch (for just three bucks) and went about my way.
Apparently, I wasn’t the only one who was intrigued; two people stopped me in my tracks to say how gorgeous they were. And when I visited the San Francisco Fish Company in the Ferry Building, an employee asked, “What’re you gonna do with all those leeks?”
My response: “Make soup!” And that’s exactly what I did. The following morning, I whipped up a batch of creamy leek and potato soup – and have been enjoying it for dinner ever since.
The recipe calls for a short list of ingredients and takes less than 30 minutes to prepare. Despite its simplicity, leek and potato soup is delicious to the last drop. For a little crunch, sprinkle a few cornbread croutons on top.
Recipe adapted from The View from Great Island.
- 4 tablespoons garlic and herb butter (see notes*)
- 2 leeks (white and light green parts only), halved lengthwise, thinly sliced and rinsed
- 1 onion, diced
- 2 russet potatoes, peeled and diced
- 3½ cups chicken broth
- ½ cup frozen peas
- sea salt and freshly ground black pepper, to taste
- cornbread croutons (for serving, optional, see notes**)
- Melt butter in a large pot. Add leeks, onion and potatoes and cook, stirring occasionally, until tender, about 10 minutes.
- Add chicken broth, stir and bring to a boil. Reduce heat to medium-low, cover and simmer until vegetables are tender, about 15 minutes.
- Add peas and cook for 1 minute.
- Remove soup from heat and purée. Season with salt and pepper to taste. Top with cornbread croutons, if using.
**To make croutons, preheat oven to 350 degrees. Cut cornbread into ¾" cubes and spread in a single layer on a baking sheet; I used leftover cornbread that I found in the freezer and defrosted, but a store-bought loaf will do. Bake for 20 minutes, stirring halfway through. Turn off oven and leave cornbread in oven for 30 minutes. Let croutons cool completely before using.
