Sunday, May 1, 2011

Easy Leek Potato Soup with Yogurt

The last few months have seen me ridiculously busy. I've been working two part time jobs, going to grad school and chairing a fantasy literature convention. But as of yesterday, I've finished all my school work for this term (I'm on a self paced program via Western Governors University. I finished approximately two months ahead of schedule according to my pacing guide. I'll just add more classes later this week so I can get my Masters in Special Education just that much faster.), my convention was two weeks ago and for the first time in a long time, I find myself with nothing more pressing this afternoon than reading and updating my sorely out of date blog. It's kinda nice.

After some fitful half starts, spring is truly underway here in Roswell and it is glorious. The awful storms from last week have given way to warm afternoons, low humidity and light breezes. Even the pollen isn't so bad today. I'm typing this on my netbook from the back porch. With spring has also come fresh produce from farm stands and the Alpharetta Farmer's Market. My husband and I have been a little giddy at the prospect of fresh fruit and vegetables, straight from the ground, instead of the limp, pale imitations we've endured all winter.

The primary source of our spring time bounty has been a farm stand run by Floyd Kessler of Moss Hill Farm, in Milton. Every week, Floyd sends out a cheerful email update with pictures of the produce having equal weight with those of his grandchildren. We've been buying from Floyd for several years now, usually through the Roswell Farmers Market. This year, we're ordering from Floyd directly and picking up our vegetables at his charming farm every Saturday.

This week's haul includes two pounds of joi choi, an Asian greens stir fry mix, green onions so large and heavy you could club a man to death with them, and a leek. I could not recall if I'd ever eaten a leek before, so I only ordered one for this week. Today it became a delicious potato leek soup. I liked it. Leeks now have a place at my table.

1 leek, cleaned and chopped, about a cup
1/4 cup spring onion, cleaned and chopped
2 cups potatoes, diced
3 tablespoons butter
1 cup milk
1/4 yogurt
Salt and pepper to taste

Melt butter in pan. Add leeks, onions, cook until soft and translucent. Add potatoes and enough water to cover. Simmer until potatoes are soft. Add milk and yogurt, use immersion blender to combine and puree ingredients. Add generous pinches of salt and pepper. (I actually salt at every step of this recipe, and still needed to add a big pinch here.) Simmer gently for five minutes to combine flavors, and serve.

This soup is tangy and delicious, and is slightly lighter than the one I converted using whipping cream and buttermilk. The leeks and onions give it a nice flavor, and the potatoes add body. Over all, it's a good soup and one I'd make again. I highly suggest getting on Floyd's mailing list so you can try it yourself.

1 comment:

Nguyen Duc said...

Sounds yummy, but what size cake pan did you use? Thanks!
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