Leek and Potato Soup

By: Kelley Dillon

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Ingredients​

• 3 leeks, dark green sections removed and lighter section chopped
  
• 1 lb potatoes, diced
  
• ​2-3 carrots, peeled and diced
  
• 1 fennel bulb, cored and chopped
  
• 4 garlic cloves, minced
  
• 3 Tbsp sunflower oil
  
• 4 cups vegetable broth
  
• 1 cup heavy cream
  
• Salt and pepper to taste 

Directions

1. In a large pot over medium heat, sauté leeks, fennel, garlic, and seasonings in oil until softened.
2. Add stock and remaining vegetables, stir, and increase heat to medium-high.
3. Once boiling, turn heat to medium and let simmer for about 30-45 minutes. Then, stir in heavy cream.
4. Blend soup to desired consistency or enjoy as is. Top with fennel herb, sour cream, cheese, or bacon. 

​Leeks have a sweet, mild onion flavor

Selection tip: Look for firm, straight leeks with bright white bulbs and green leaves. The bulbs should not be cracked or shriveled. The leaves should not look yellow or wilted.

Storage tip: refrigerate leeks loosely wrapped in plastic.

Preparation tip: Carefully wash the tightly rolled leaves that often harbor sand and grit. Cut off the darker green tops of the leek and peel away any tough leaves.  

This recipe was inspired by our CSA which included leeks from Kleinschmidt Farms. 

"1 in 9 U.S. households are food insecure."
- U.S. Department of Agriculture, 2020

Food justice is a holistic and structural view of the food system that sees healthy food as a human right and addresses structural barriers to that right. Sprout addresses barriers to accessing local, nutritious food by aggregating products from local farmers.

Buying local food is a form of food justice because it strengthens the local food system and improves access to nutritious food. When local farmers are supported, the community is supported 

Leeks are a member of the onion family. These root vegetables can be wild or cultivated. Wild leeks, or ramps, are smaller and have a more intense onion-like flavor. Cultivated leeks are larger and have a sweeter onion flavor.

Leeks are a good source of vitamins K, A, C, and B6, as well as minerals iron and manganese. Vitamin K is essential for bone health and blood clotting.