You better believe I'm still loving my CSA box from Mountain Bounty Farm! Last week I searched my Whole Foods app for leek recipes and ended up making Potato and Leek Soup! It was so amazing I had to share it with all of you. Enjoy.
Serves 6 to 8
This recipe can easily be doubled for a crowd and can be prepared up to two weeks ahead of time. Just cool and freeze soup, then thaw in the refrigerator overnight before reheating while you prepare the croutons.
3 leeks, white and light green parts only, trimmed and sliced
1 large yellow onion, chopped
1 quart low-sodium chicken broth, plus more to taste
2 pounds Yukon gold potatoes, peeled and cut into (1/2-inch) chunks
1/2 teaspoon salt
Ground black pepper to taste
6 to 8 small slices sourdough bread
6 to 8 thin slices (about 5 ounces) Brie
1/4 cup chopped dill or parsley (optional)
Put leeks, onion and broth into a large pot and bring to a boil. Reduce heat to medium low, cover and simmer for 25 minutes. Add potatoes, increase heat and bring to a boil. Reduce heat again to medium low, cover and simmer until potatoes are tender, about 20 minutes.
Working in batches, carefully purée contents of pot in a blender until smooth then return soup to pot. Thin out with a bit more broth, if desired, then season with salt and pepper, cover and keep warm.
Preheat oven to 400°F. Arrange bread on a large baking sheet in a single layer, top with Brie and bake until cheese is melted and bread is golden. Ladle soup into bowls, top with croutons, garnish with dill and serve.
Per serving: 390 calories (70 from fat), 8g total fat, 4g saturated fat, 25mg cholesterol, 820mg sodium, 67g total carbohydrate (5g dietary fiber, 7g sugar), 16g protein
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