Potato and Leek Soup
Recipe compliments of Alvaro Ramirez, husband of Lisa Ramirez, Assistant Farm Manager 2012 season.
4 leeks
1 clove garlic
1 spring onion
5 cups water
3 cups broth (vegetable or chicken)
6 blue potatoes
6 Yukon gold potatoes
1 bunch basil
1 cup heavy whipping cream or milk
3 tablespoons olive oil
sprig of rosemary for garnish
shredded Parmesan
Cut off ends of leeks, then cut lengthwise and rinse. Chop leeks and onion, mince garlic, cut potatoes into quarter pieces. In a large pot add water, broth and potatoes and bring to a boil. Reduce heat to medium low and simmer uncovered. In a saucepan heat oil, then add leeks, onion and garlic. Sautee until tender, then add to broth pot. Add cream and let simmer for 45 minutes.
After 45 minutes transfer half of the potatoes and liquid and basil to a blender and blend until pureed. Transfer puree back to pot and mix.
Serve with rosemary garnish and sprinkle with Parmesan cheese and salt and pepper to taste.
4 leeks
1 clove garlic
1 spring onion
5 cups water
3 cups broth (vegetable or chicken)
6 blue potatoes
6 Yukon gold potatoes
1 bunch basil
1 cup heavy whipping cream or milk
3 tablespoons olive oil
sprig of rosemary for garnish
shredded Parmesan
Cut off ends of leeks, then cut lengthwise and rinse. Chop leeks and onion, mince garlic, cut potatoes into quarter pieces. In a large pot add water, broth and potatoes and bring to a boil. Reduce heat to medium low and simmer uncovered. In a saucepan heat oil, then add leeks, onion and garlic. Sautee until tender, then add to broth pot. Add cream and let simmer for 45 minutes.
After 45 minutes transfer half of the potatoes and liquid and basil to a blender and blend until pureed. Transfer puree back to pot and mix.
Serve with rosemary garnish and sprinkle with Parmesan cheese and salt and pepper to taste.
