We served this delicious soup at our Holiday Open House in December and guests have been asking for the recipe ever since.
We've been saving it for spring now that our leeks have come into season!
Stock up on our organic leeks, fresh herbs, olive oil and more tomorrow in our San Francisco Ferry Building shop.
POTATO LEEK SOUP, by Chef Mark Rorhmeier
serves 4 to 8
2 qts. vegetable stock*
4 large leeks, white and light green parts only, quarted lengthwise, chopped into 1/4" pieces and rinsed thoroughly
3 large russet potatoes, peeled and chopped into 1" cubes
1/4 cup McEvoy Ranch Extra Virgin Olive Oil, plus extra for serving
kosher salt
white pepper
- Combine leeks with olive oil in a 6-quart dutch oven and sweat vegetables over low heat, stirring often to prevent browning.
- Once leeks are translucent, after about 10 minutes, add potatoes and stir for another 2 minutes.
- Add vegetable stock and bring to a gentle simmer cooking until the potatoes are tender and fully cooked.
- Remove soup from heat and let cool slightly. Working in small batches, process the soup in a blender until smooth.
- Return pureed soup to a clean pot and reheat to serving temperature.
- Season slowly with kosher salt and white pepper, adding more stock if necessary until you reach desired consistency.
- Garnish with fried sage, chopped fresh herbs or sauteed mushrooms and finish with a bold splash of McEvoy Ranch Extra Virgin Olive Oil.
1 gallon water
4 cups leeks, chopped into 1/4" pieces and rinsed thoroughly
4 cups carrots, peeled and chopped
2 cups yellow onion, peeled and chopped into 1/4" pieces
1/2 cup McEvoy Ranch Extra Virgin Olive Oil
3 bay leaves
- Combine olive oil and chopped vegetables in a heavy 6- to 8-quart stock pot over low heat. Saute until carrots soften, but do not brown, about 15 minutes.
- Add water and bay leaves, and then bring to a low simmer.
- Cook for 50 minutes to an hour occasionally removing any foam or scum that rises to the surface.
