Foods | Cooking
Hints & Tips
This delicious springtime Rustic Leek and Potato Soup recipe and photos were shared with my
by Karen Calanchini, Food Stylist and Photographer, of Redding, CA. Karen likes
to serve this soup with her
Chèvre Cheese and Smoked Salmon Bruschetta.
Karen says, "I believe that spring is my favorite time to cook. I love picking
from my garden or scouting the Farmer's Market for baby
vegetables, just pulled from the garden a few hours earlier.
There is nothing better than that earthy, fresh taste. This is a
great spring recipe for just picked produce. Having all your
ingredients ready to go, make this a quick and very tasty
Rustic Leek and Potato Soup Recipe
Soup & Stews,
Yields: 3 to 4 servings
Prep time: 20 min
Cook time: 25 min
1 cooking chorizo, or other spicy sausage of your choice, cut into chunks
1 1/2 tablespoons butter
3 baby leeks, cleaned and tough green outer leaves removed, then thinly sliced
Red pepper flakes, to taste
2 pounds scrubbed yellow potatoes, chunked into bite-size pieces
1 bay leaf
salt or sea salt and freshly-ground
black pepper to taste
>3 cups (or more) chicken stock (enough to cover potatoes)
1/2 cup heavy cream (I used half and half)
2 cups baby
spinach, stems removed
Garnishes: chopped chives, shredded Parmesan Reggiano, and/or crispy fried bacon, broken into bits
In a medium size Dutch oven or saucepan, brown chorizo or sausage until just cooked, remove with a slotted
spoon to paper towels and let drain. Wipe pan clean.
Add butter and olive oil, and sauté leeks and onion until just beginning to soften. Add garlic, bay leaf, and
cook for another 2 minutes.
Add potatoes, salt, pepper and chicken stock. Simmer gently until potatoes are tender. Taste and adjust seasoning. Add cream or
half and half, and baby spinach, and heat through.
Transfer to serving plates, and add garnish as desired.
Note: If you want a thicker soup, use a potato masher to mash some of the potatoes prior to adding the cream
and spinach, mix well.
Makes 3 to 4 servings.