We picked up some beautiful leeks at the farmers market this past weekend. I immediately began imagining all the recipes that call for leeks and deciding which ones I would prepare. They are a favorite of mine and I've been eyeing them in the fridge since Saturday.
We had a hearty lunch today and I wanted to serve a dinner on the lighter side. Leek and potato soup seem to be the perfect answer.
1 Tbs oil $.25
1 Leek cleaned and chopped (little over 2 cups) $.50
2 –3 small red potatoes $.50(peeled & diced)
4 cups stock or water or a combo of both $2.50 (I used broth today)
¼ cup Parsley $.30
½-1 Tbs Thyme (to taste)
1 /2 Tbs oil in stockpot
Slice 1 thoroughly cleaned leek
And cook for a few minutes but don’t brown it.
Add water or broth
Bring to boil
Simmer about 20 minutes or so till tender
Add parsley and Thyme
|Sweating the leeks|
Take 2/3 of the mixture and carefully puree
This will thicken it while keeping some of it chunky.
(I’ve also pureed it all for a smoother soup)
1-cup milk $.40 to finish the soup (optional) (from skim to half & half what ever you use)
(The heavier the richer and creamier)
S&P to taste
I’m serving the soup with some nice cheddar cheese and crackers. $ 1.00
Total $ 5.45 give or take a few cents
TIP OF THE DAY: Leeks are often overlooked in the produce section. They might be a few cents more than some other vegetables but don’t let this stop you from trying them. Leeks are delicious, versatile and well worth making a part of your menu plan. I’ve used leeks as the main ingredient in tonight’s dinner and as you can see it was a very economical dish. This is a perfect choice for a light summer meal. Embrace the elegant leek as part of your vegetable cache.