Summer's Leek and Potato Soup

Potato and Leek Soup


  • 2 leeks, diced
  • 6 cups broth
  • 2 Tablespoon olive oil
  • 3 cups chopped onions
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 garlic cloves, minced
  • About 1 pound peeled potatoes
  • Salt and Pepper to taste


Heat 2 Tablespoon oil in a Dutch oven or large pot over medium-high heat. Add leek, onion, and next three ingredients. Partially cover and cook for 20 minutes, or until vegetables are tender, stirring occasionally. Add broth and potato, bring to a boil, then cover and reduce heat. Simmer for 10 minutes or until the potato is tender. Stir in salt and pepper to taste. Serve chunky, or puree in a blender. Serves 8.

Recipe submitted by CSA member Summer Hill Vinson.