We believe the Leek is often times an overlooked and underappreciated vegetable in the United States, however, one spoonful of potato leek soup is usually all it takes to convert would be doubters of the leek.

We cut most of the tops off our leeks, and store them in a sealed bag in the refrigerator, after removing them, they look like this:

The useable part of the leek is the white blanched part, so we cut off the green part and then cut them length wise.

Cook them in a large stock pot with some butter until they look like this

Add 1.25 pounds of diced potatoes and 5 cups of chicken stock

Bring to a boil and simmer for 30 minutes, then put it all in a blender and puree!

Finish it all of with some heavy cream, and you’ve got Potato Leek Soup, a wonderful addition to any Fall meal!

Refer to the recipe on top of this post for the exact ingredients!