Leek and Potato Soup with Chicken Stock

From Todd and Julia McDonald

Todd and Julia McDonald run Peasants’ Plot, a 20-acre plot of land just 50 miles south of downtown Chicago where they grow organic vegetables for their CSA.  They will be dropping vegetables off at the Hideout every Thursday this year from June to October for CSA members. Unfortunately, I don’t think I got to taste their soup – but, hey, it sure looks good.


2 pounds leeks
3 tablespoons butter
1 tablespoon thyme
1 bay leaf
1 pound Yukon gold potatoes, peeled and sliced ¼ inch thick
6 cups chicken stock
salt to taste
pepper to taste
fresh parsley or chives


Trim root ends and upper green tops of leeks.  Dice, and then wash in a large basin of cold water.  Once the dirt has settled, scoop the diced leeks out with a sieve or strainer.  Drain and set aside.

Heat a heavy-bottomed pot over medium heat.  Add the butter, followed by the leeks, thyme and bay leaf. Cook, stirring occasionally, until the leeks are tender, about 10 minutes.  Add the potatoes to the pot and cook for 3-4 minutes.  Pour in the chicken stock, season with salt, and bring to a boil.  Reduce the heat to maintain a low simmer and continue cooking until the potatoes are tender but not falling apart.  Taste for salt and adjust as needed.  Let the soup cool to room temperature and refrigerate overnight or for several hours.

Before serving, remove the bay leaf and reheat the soup over medium heat and taste again for salt. Finish with black pepper and parsley or chives.


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