It’s been manic out there.

The swings in our weather these past weeks, I mean.

Last Wednesday boasted a balmy 75 degrees in my wee corner of the world, with clumps of yellow-tipped daffodils, poised to bloom in the side yard, and shoots of young chives emerging from drab garden pots. Such promise! I was rolling up my shirt sleeves, my thoughts racing: I want to dig in the dirt; I’ll get some seeds started, I want to plant, I want garden lettuces and peas and sugar snaps…

Too soon, the wiser part of me interrupted. It’s. Still. Winter.

Yep, three days later and fifty degrees colder, I’m huddled in the house, loathe to even poke my head out the door to get the mail.
These extreme swings make it hard to adjust.
So, for dinner, I want something to warm and soothe. I’m thinking Soup.
But I’d like something light and green ––the visual means as much as smell and taste—I’d like to spoon up a bowl something embodying the sense of warmer days, call it a promise of spring soup.

A Leek Soup could do just that.

Similar to the classic potato-leek, this one is All About the Leeks—the secondary potato is there to help form the base. I let some other members of the allium family into the mix—garlic, scallions, a few of those baby chives from my garden pot to boost flavors, give the leeks some company.
Simmered in vegetable broth and partly pureed with low fat milk, it is lighter, healthier.
And, its pleasing pale green reminds me that it’s almost spring.

LEEK SOUP
4 Leeks, root end removed, slice in half lengthwise, thoroughly rinsed and cleaned to remove all grit,
discard tough dark green leaves, chop remainder, reserving a few leaves for garnish
3 medium white potatoes, peeled and cubed
2 cloves garlic, minced
3 scallions, chopped
3 cups vegetable broth (can be made with water, or chicken stock, if you prefer)
2 ½ cups 1% milk
3 Tablespoons Olive Oil
Salt
White Pepper

In a 3 qt. saucepan under medium heat, warm the olive oil and sauté potato cubes for 5 minutes. Stir in minced garlic, scallions, and leeks. Season with salt and white pepper. When potatoes seem soft and leeks begin to brown (another 5-7 minutes), stir in vegetable broth, scraping any browned bits in the pan. Simmer, stirring occasionally. Pour in milk, and puree–to a point. You want to retain some nice flecks of leek throughout the soup. You can use either a hand held immersion blender, or transfer the soup into a blender or food processor. Taste for seasonings. Makes 6 cups.

Frizzled Leek Garnish
Thinly slice a few strips of leeks and lightly coat with olive oil. Spread out on a shallow baking pan and roast in a hot (400-425 degree) oven for 10-12 minutes, until crispy brown, frizzled. They will become crunchier as they cool. Sprinkle with a little salt. By themselves, these make a tasty snack.

1. Madeleine Says:
   February 24th, 2009 at 12:45 pm

   Since getting sick over a week ago, I’ve been on a soup jag. I just can’t get enough. In fact, I’m slurping some right now as I type this very sentence.

   What does my future have in store?… leek soup, tonight!!

2. Heather Says:
   February 25th, 2009 at 5:50 am

   Wonderful! I was just thinking what to make for dinner and this fits the bill. A lot of comfort with the promise of emerging from this winter will do alot to get me through the cold of -7 degrees!!!

3. Wendy Says:
   February 25th, 2009 at 10:39 am

   Thanks for the birthday wishes–I’m looking forward to tonight.
   Jim will love this soup–such a nice change.

4. veg head Says:
   February 28th, 2009 at 7:29 am

   We made this soup for supper last night. We like leeks alot and enjoyed this light but tasty take on a classic.

5. mark Says:
   March 4th, 2009 at 2:12 pm

   My daughter and I made the soup Sunday and we julienned some sugar snap peas as a garnish. The sweet crunch was a nice contrast to the earthy flavors of the soup.

6. goodfoodmatters Says:
   March 5th, 2009 at 6:18 am

   Nice touch! Makes me think about an Early Sweet Pea Soup–that I’ll get to make sometime in June….

7. Ansley Black Says:
   March 16th, 2009 at 3:08 pm

   This will make a delightful addition to our St. Patty’s Day dinner!!!!!!

8. Lee Says:
   March 27th, 2009 at 11:07 am

   This soup is incredibly edible! Thanks for the recipe.