Young Leek Soup

You’ll need:

• 2 tablespoons olive oil or butter

• 4 leeks

• 1 1/4 pounds potatoes (we prefer Yukon gold)

• 4 cups water

• 2 cups broth

• Salt/Pepper to taste

Step 1

Clean the leeks carefully, slice them lengthwise, then slice them into thin half

moons. Clean and dice potatoes into cubes.

Step 2

In a large pot, heat the oil over medium-high heat. Add the leeks and season with salt

and pepper, occasionally stirring. Cook for 5 minutes until the leeks have softened.

Step 3

Add the potatoes and the water. Reduce heat to low, cover with lid, and cook for 20-30

minutes. You will know you’re ready for the next step when you can easily pierce the

potatoes with a fork.

Step 4

Transfer the soup to a blender and blend until smooth. Taste and add desired

salt/pepper. Make sure to be very careful with the hot liquid!

If you’re feeling extra:

• Simmer with a few bay leaves to bolden the flavor.

• Add or substitute liquid with a cup of coconut milk to add richness.

• Garnish with lemon and tarragon.

Area 2 Farms for Locals

Your food should be equally accessible and nutritious. Which is where we come in. We’re Area 2 Farms, we grow fresh, organic produce, deliver it to your door weekly, and operate all within 10 miles of you.