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. Rustic leek and potato soup is a great spring recipe for just picked produce. Having all your ingredients ready to go, make this a quick and very tasty meal. Rustic Leek and Potato Soup is also a delicious springtime recipe.
Also enjoy this hearty Leek and Potato Soup on a cold winter day – add a little chorizo sausage to the pot while your at it and warm your bones!
1 cooking chorizo, or other spicy sausage of your choice, cut into chunks 1 1/2 tablespoons butter 1/2 tablespoon olive oil 3 baby leeks, cleaned and tough green outer leaves removed, then thinly sliced 1 medium onion, chopped Red pepper flakes, to taste 3 cloves garlic, diced 2 pounds scrubbed yellow potatoes, chunked into bite-size pieces 1 bay leaf Coarse 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; sauté leeks and onion until just beginning to soften. Add garlic, bay leaf, and cook for another 2 minutes.
Add potatoes, browned chorizo or sausage, 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.