Potato-Leek Soup

When I pulled the leeks out of our farm share bag, I was excited. I've never cooked with leeks before, but I tend to love anything onion-y. So I wasn't really worried about how they would taste, or whether I'd like them. It was just a matter of deciding what to do with them.

I sat down with my cookbooks, my friends Alice Waters, Mark Bittman, and Deborah Madison. I learned that leeks can come thick or thin. You can grill them or stir-fry them, braise, cream, steam, or puree them. We had potatoes in the share as well, so I quickly settled on potato-leek soup.

I worked from the recipe in Mark Bittman's How to Cook Everything Vegetarian.

Wash and slice 3 leeks; chop 3 potatoes
Saute veggies in olive oil for a few minutes
Add 1 quart stock (I had made veggie stock from scraps the night before)
Cook until veggies are very tender; about 20 min
Puree (I used a small food processor)
Stir in 1 cup plain yogurt
Salt & pepper to taste

The soup was pale green, smooth and delicious. With foccacia on the side, we got more than one meal out of it.