Both potatoes and leeks are a kitchen staple for us throughout the colder months. With the closing of many outdoor markets, it might seem like there aren’t many fresh local vegetables available. Fret not, both leeks and potatoes are available all season long! Since potato and leeks are both available, why not make potato leek soup.
We here at Canada’s Own believe there is nothing better than a good bowl of soup, don’t you agree? The key ingredient in this potato leek soup recipe, aside from the local vegetables, is our stock. Both our chicken or vegetable stocks are a great addition to this soup. Our rich chicken stock has been simmered slowly to bring out the best flavour of Rowe Farms antibiotic and hormone-free chicken. Our vegetable stock is made from a combination of farm-ripened vegetables from the Growers of the Greenbelt.
You have the option with this soup recipe to either add all the ingredients to a crockpot, or follow the directions below. We often opt for the crockpot option because there’s nothing better than coming home to a finished meal.
Potato Leek Soup Recipe:
- 1 package of our Canada’s Own Chicken Stock or Vegetable Stock
- 2 large leeks, roughly chopped
- 3-4 medium russet potatoes, peeled and chopped
- 2 tablespoons of your favourite oil or butter
- 2 sprigs of fresh thyme
- 1 bay leaf
- 1 clove of garlic, chopped
- Salt & pepper to taste
- Optional: for an even creamier soup, add ½ cup of heavy cream to your soup and top with shredded cheese.
Heat oil or butter in your soup pot on low-medium heat. Add the chopped leeks and stir until covered. Cook the leeks on low for 10 minutes until soft. Add the rest of your ingredients and water to cover. Cook on medium heat, covered, until potatoes are soft (about 20 minutes).
Once the potatoes are easily pierced with a fork, remove the bay leaf and thyme. Either mash the soup with a potato masher, or blend with your hand or standing blender.
Serve with your favourite bread and enjoy!
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