8 Ingredient Potato and Leek Soup

    March 26, 2018
By Anastasia Keramidas
Hello fellow food friends!
My name is Anastasia Keramidas and I am a food and lifestyle blogger, small business owner, recipe creator, and avid local farm supporter.
Spending much of my time with my family in a small village in Greece, taught me the importance of quality, organic, locally-grown plants and meat. Egg yolks were always bright orange, chickens were always plucked the same day they were eaten, feta was made from the goat in our backyard, and, on the occasion where we ate lamb, it was honored, appreciated and raised on our land. Spending time in that village taught me the hard work it takes to maintain a farm, and the importance of quality local, organic ingredients.
Over the past year, I started my blog as a way to highlight and promote local restaurants, businesses, and especially our Maryland farms. Becoming a partner of the Fair Farms movement was very much a natural fit. I was very excited to be a part of a supportive and influential community in Maryland and beyond. It was clear to me that supporting Fair Farms was a great way to collaborate with an organization with similar values.
One of my passions is connecting people with their food through cooking. As we transition into spring weather, I thought I’d share with you a recipe that can be heated on cool days, and chilled on warm days- perfect for March’s fickle weather. Enjoy!

Ingredients:

  • 8 leeks (white part only)
  • Two medium russet potatoes
  • Four tablespoons of ghee – for vegan prep use preferred oil
  • Two cups of stock – I prefer homemade chicken stock
  • Two cups of coconut milk
  • Pinch of nutmeg
  • Salt and pepper
  • Chives, for garnish
  • Local turkey bacon, for optional garnish – bake on a sheet pan until crisp

How to:

  • Place ghee in a large pot and heat until melted
  • Add in leeks and cook until they start to sweat and are translucent, about 5 minutes (Do not let them take on any color!)
  • Then add potatoes and cook, another 3-5 minutes
  • Season along the way with salt and pepper (as always)
  • Add stock and bring stock to a boil for 2 minutes, then reduce to a simmer
  • Cook until potatoes are tender, 30 minutes or so (Test your potatoes by sticking a paring knife through, and if there is no resistance, then they are ready!)
  • Blend everything together in a blender or with a handheld blender
  • Once blended ,refrigerate until chilled
  • Once it’s chilled, bowl it up (plate the soup in your favorite bowl), add the chopped chives and the optional crumbled turkey bacon on top, season as you like, and VOILA!

This is my go to soup recipe, it keeps in the fridge for about a week, and in the freezer for months! It’s creamy and delicious, and can be vegan without the ghee. Adding the turkey bacon adds a bit of crunch and saltiness that I love. Sometimes I’ll also roast broccoli and add that on the top. For a warm preparation, simply heat in a pot until the soup has reached your desired temperature.

 

@FairFarms

Follow @FairFarms