Potato Leek Soup

One of the classic popular uses for leeks. This recipe is a mix of Sarah Barsness’s recipe from her own homemade cookbook and the way Global Garden's program coordinator, Katie, usually make it. Katie prefers not to use bacon and added kale….so besides the leeks and potatoes, consider everything else a general suggestion.

Ingredients 
4 medium potatoes (Any kind but the blue ones, as your soup would turn out gray. Russets are the best.)
1/4 c. butter (or substitute olive oil)
2 1/2 c. sliced leeks (2-4 depending on the size of them)
2 medium cloves garlic
Salt and pepper
3-4 c. chicken broth or water or veggie broth
1 small bunch Kale (1/2 of what we gave you….to taste. Too much might make your soup a little green)
4 thick slices bacon (suggested by Sarah)
1/2 c. milk
1/2 c. sour cream (or more milk if you want a healthier version)
1 c. grated sharp cheddar cheese
2 T. thinly sliced scallions or chives (optional)

Preparation 
1. Melt the butter in a soup pot over medium heat. Add the leeks and garlic and sauté until soft, about 10 minutes.

2. Add the water or broth and chopped potatoes, boil until tender. (Some recipes suggest baking or microwaving the potatoes first, but that seems like more…Either will work).

3. When the potatoes are almost done, stir in chopped kale and simmer until soft. If adding bacon, brown in a separate skillet.

4. Puree potato mixture in blender until it’s as smooth as you want it.
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5. Stir in milk, sour cream, cheddar, and bacon. Garnish with a little cheddar, sour cream or chives.