The farmers market in my town opened this weekend, and I'm thrilled about it! I typically buy far more produce than two people need for a week, stock up on freshly cut flowers, and let Browny say hello to all of his neighborhood pals (like this little guy):
Sorry, getting side-tracked by cute animals is just part of the deal when you visit this blog.
So, back at that farmer's market on Saturday. I picked up a bunch of leeks and knew that the rainy forecast was perfect for a cream of potato and leek soup this week.
Only a few ingredients are required for this lovely soup:
- 6 potatoes
- 3 leeks
- 2-3 quarts vegetable broth
- 1/2 cup butter
- 1 quart cream
- 3 strips of bacon? "bacon"! Fake bacon, if you'd like to get technical.
- 3 tablespoons of cornstarch
- 3 teaspoons chopped parsley
- salt and pepper
- (If you're curious, I used this recipe for inspiration.)
Starting with 2-3 quarts of water, I boiled the vegetable bouillon (which is far cheaper than buying pre-made stock). While the bouillon was boiling in the large pot, I used a separate pot to saute 3 leeks in the butter. Then I added 3 pieces of Morning Star bacon. (A few drops of liquid smoke would also be a great vegetarian alternative to real bacon.)
After the leeks were thoroughly cooked, I added them to the boiling potatoes and vegetable stock, and let it simmer for about 10 minutes. Then I added the quart of heavy cream, and 3 tablespoons of cornstarch (just to thicken the broth). Afterwards, I let it simmer for about 45 minutes.
I went out to pick some parsley from our little herb garden, only to find this little guy: (see, I told you I can't resist animal photos)
Needless to say, the parsley got an extra good wash before it was chopped and put into the soup. I saved an extra piece, just to get all Martha Stewart on you. Voila!