Potatoes are coming up like crazy with my CSA. We've had them mashed, baked, roasted, cut into oven fries, shredded into breakfast hash, and pureed into soup.
I discovered pureed soup when I visited Ireland about 10 years ago. For a week I subsisted on potatoes, pureed soups, breads, cheeses and Guinness. I returned home 600 pounds heavier and with a real affinity for pureed soup.
Blending potatoes into a soup gives it a creamy quality, without the cream. We do soup at least once or twice a week during the cooler seasons. It's just so easy to make.
This recipe uses all local ingredients from my CSA. It's pretty open to interpretation - you can't really mess this up! Use the veggies and spices you have on hand.
Potato Leek Soup with Dill
Sea salt + cracked pepper
Rosemary or thyme, dried or fresh
1 large leek, chopped (don't use the rough green tops)
1 small yellow onion, chopped
6-8 cloves garlic, minced
3 carrots, chopped
3 medium white potatoes - any variety
1/4 cup chopped fresh dill
4 cups veggie or chicken stock
2 cups water
In a large pot, saute the leek, onion and garlic with a big glug of olive oil, a few turns of salt + pepper and a few sprigs of rosemary or thyme (or both). Cook until soft and translucent, about 8-10 minutes.
Add the remaining ingredients and bring to a boil. Reduce heat to simmer and cook until veggies are soft, about 30 minutes (this is when I usually get the babe ready for bed). Transfer soup into a blender (work in batches and be careful since it's hot) - blend until smooth. Return to pot, season with salt and pepper to taste.
I like to serve this with crispy oven kale (tear into pieces, toss with olive oil and salt, bake at 375 until crispy - about 5 to 10 minutes).