leek and potato soup

First ‘Varna’ leeks are harvested!

Some thing really are worth waiting for. My very first leeks ever were started from seed way back in February, at a time when summer’s harvest seemed literally years away. Our sun room had been converted into a makeshift sun room by using little more than a card table, an old door and several little trays full of starter mix (and a whole lotta hope). The ‘Varna’ variety purchased from West Coast Seeds promised to one day grow up and really be somebody….. and it did. They are now tall and gorgeous, simply begging to be plucked from the soil and transformed into something delicious.

Leek and Potato Soup

This soup is simple to make, and really showcases the simple, clean flavours of the leeks and the tender texture of summer’s local potatoes. And it’s flavours only get better when left in the fridge for a day or 2.

Leek and Potato Soup
(Serves 4)

1 1/2 T extra virgin olive oil
1/2 large onion, diced
3 leeks, cleaned and thinly sliced
4 medium, red skinned potatoes, cleaned and diced into 1/2″ cubes
2 cloves of garlic, minced
5 c water
2 1/2 T miso paste
1/2 t salt
fresh cracked black pepper, to taste

Bring a large soup pot to medium heat and add the olive oil. Let stand for one minute. Add the onions and stir occasionally, until they start to become yellow and translucent. Next stir in the leeks and saute until they start to become soft. Add the garlic and stir for 1 minute, then the potatoes and stir for one more minute. Last, add the water, miso paste, salt and pepper. Bring to a boil and reduce heat to a simmer. Continue to simmer the soup, covering it with a loosely fitting lid. Stir the soup occasionally, until the soup is fully cooked (about 40 minutes). Taste the soup and adjust the seasoning to your liking.