So, even though we get a ton of seasonal vegetables through our weekly CSA share, Mr. Big Flavors still thought it was appropriate to buy even more fresh produce at the local farmers market. Needless to say our refrigerator is currently overflowing with seasonal ingredients. He came home with eggplant, broccoli, both a purple and orange head of cauliflower, tomatoes, white potatoes, and red onions. Oh, and these three humongous leeks, with their beautifully fanned tops. I’m going to need a bigger kitchen to accommodate a second fridge, or just more people who want to come over for dinner!
I’ll admit, I was instantly inspired when I saw this spread sitting on our table Saturday morning. I couldn’t even be upset that we now had more than enough vegetables to feed a family of six. My mind raced with tons of ideas on how we could use up the ingredients from both the CSA share and farmer’s market vegetables for dinner this week. So be prepared for plenty of fall vegetable dishes to come out of this little kitchen.
It seemed pretty obvious to me that potato and leek soup was in order. It’s a perfect soup for a chilly fall night. This soup is sensationally aromatic, filling your whole house up with sweet and savory scent of onion, garlic, and celery. Plus, it’s quite healthy and not overly filling. It’s chock full of healthy vegetables and requires no heavy cream. The broth is based entirely from chicken stock and some 1% milk. If you’re eating meatless, this recipe would be a great addition in the dinner rotation. You could easily turn this into a vegetarian meal by omitting the bacon crumbles and using vegetable stock instead of chicken stock. While it’s entirely vegetable based, this soup definitely packs a punch of flavor. The leeks and potatoes provide that hearty and earthy flavor, while the fragrant garlic, celery, and dried herbs provide the necessary depth to round the whole soup out. And, the bacon adds a salty and crunch topping, which nicely balances the light and delicate soup.
This soup does require some dicing and chopping, but after that it’s just an hour or so on the stove top before you have yourself a hearty, fall-inspired meal. So, snuggle up on the couch with a book or turn on that show you DVRed weeks ago, and relax while your stove does the rest of the work. And (bonus!) you don’t have to worry about packing lunch for the next day. This recipe makes plenty of servings, travels well, and will taste even better as it sits overnight. Just another great way to use up some staple vegetables you have lying around, plus some extra ones that your husband just couldn’t help but bring home from the market.
Did you catch the LKBF Soup Triology?