GUEST BLOG / By Mooch at North Park Nursery— This warm and hearty recipe features leeks and chives which can easily be grown in a pot outside or even indoors in a bright window. Leeks are a plant related to the onion, with flat overlapping leaves forming an elongated cylindrical bulb that together with the leaf bases is eaten as a vegetable.
Potato Leek Soup
1 pound leeks, cleaned and dark green sections removed
3 tablespoons unsalted butter
1/2 teaspoon salt
3 Yukon gold potatoes, peeled and diced
1 quart vegetable broth
1 cup heavy cream
1 cup buttermilk
1/2 teaspoon white pepper
1 tablespoon minced chives
1. Chop the leeks into small pieces.
2. In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
3. Add the potatoes and the vegetable broth, 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.
4. Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.
North Park Nursery
2335 University Avenue
San Diego CA 92104
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