My day, of course, started at 5am with a nice long hour and a half workout at the gym. I arrived home to one of my favorite sights, my Fresh Farm to You box! Liv and Jack were awake and awaiting my return so when I pulled into the drive they both ran out in PJs to greet me. I was eagerly awaiting those wonderful big hugs when they both stopped and started jumping with excitement and joy! “Our Fresh Farm To You is here”! They together picked up the box and hauled it inside. I guess I know my rank in the grand scheme of things! I could hardly put my keys and water bottle down, they wanted me to unpack the box and show them all the fruits and veggies that were inside.
Fresh Farm to You (FFTY) is a wonderful family owned organic farm with two locations, one in Southern California and one in Northern California. They grow and sell the highest quality organic seasonal produce and nuts by delivery. Members choose the amount and the frequency they wish to receive fresh produce, and voila it magically appears on your doorstep nicely wrapped with featured recipes all before the crack of dawn! This service is so nice for me and my family because our local farmers market is very seasonal and not available in the late fall through early spring. Our FFTY delivery is our farmers market in a box!
A few weeks ago we took the opportunity to tour the Northern California Fresh Farm to You Farm in the beautiful Capay Valley. They open the farm on the second Saturday of each month for tours. They invite you to bring a picnic lunch and stay to enjoy the live music they provide. They offer guided tractor tours of the grounds, over 300 acres at the Capay Valley location. They also offer you the opportunity to walk though a current crop and pick your own produce. During our tour we stopped in the kale fields and pick tons of wonderful fresh dino kale! The kids loved it and so did the adults. It was a fun day, and a great way for our kids to see where the “box” comes from.
During this transitional time between the end of winter and beginning of spring we have some beautiful seasonal flavors to work with. This potato leek soup is a simple, easy recipe that marries the warmth and comfort of winter dishes with the simple clean flavors of spring. And for all my fellow Moms with little time on your hands to tackle complicated dishes, it’s easy! It’s also easily made vegan and you can make it even lower fat if you wish.
If you wish to make it vegan sweat the leeks in one tablespoon of olive oil. Once the leeks start to soften, about 5 min, add a little water, about 1/4 of a cup. At the end, when the soup is done simply don’t add the dairy; it still tastes creamy and delicious! I have to admit I almost didn’t add the buttermilk, but I’m SOOO glad I did that little hidden tang makes this soup special. I did however reduce both the amount of butter Alton used in his recipe to sweat the leeks, as well as the amount of cream he finishes this soup with to lower the fat and calorie content. I also didn’t have “real” buttermilk in the frig so I made a quick buttermilk substitute (I included the technique below.) My final adaptations to Alton’s recipe was not pureeing all of the potatoes and adding some grilled sweet corn kernels. My kids and husband like some texture in their soup so I reserved some of the potato chunks, approximately 2 cups, and added it back after the soup was pureed. I also always have grilled sweet corn kernels in the freezer so I added about ¾ cup to the soup before I added the dairy. I grill and freeze my own during the summer, but if you don’t you can pick up a bag at Trader Joes. Bon Appetite!
If you wish to make it vegan sweat the leeks in one tablespoon of olive oil. Once the leeks start to soften, about 5 min, add a little water, about 1/4 of a cup. At the end, when the soup is done simply don’t add the dairy; it still tastes creamy and delicious! I have to admit I almost didn’t add the buttermilk, but I’m SOOO glad I did that little hidden tang makes this soup special. I did however reduce both the amount of butter Alton used in his recipe to sweat the leeks, as well as the amount of cream he finishes this soup with to lower the fat and calorie content. I also didn’t have “real” buttermilk in the frig so I made a quick buttermilk substitute (I included the technique below.) My final adaptations to Alton’s recipe was not pureeing all of the potatoes and adding some grilled sweet corn kernels. My kids and husband like some texture in their soup so I reserved some of the potato chunks, approximately 2 cups, and added it back after the soup was pureed. I also always have grilled sweet corn kernels in the freezer so I added about ¾ cup to the soup before I added the dairy. I grill and freeze my own during the summer, but if you don’t you can pick up a bag at Trader Joes. Bon Appetite!
Buttermilk Substitute:
Milk (just under one cup)
What to Do:
Place a Tablespoon of white vinegar or lemon juice in a measuring cup.
Let stand for five minutes. Use as much “buttermilk” as your recipe calls for.
Potato Leek Soup
Ingredients:
2-3 large leeks, cleaned and dark green sections removed
1 tablespoon unsalted butter
Heavy pinch kosher salt, plus additional for seasoning
14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
1 quart vegetable broth
½ cup heavy cream
1 cup buttermilk
½ teaspoon white pepper
¾ cup of grilled sweet corn kernels (optional)
1 tablespoon snipped chives (optional)
Cooked turkey bacon for garnish (optional)
Directions:
Chop the leeks into small pieces.
In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low add about ½ cup of water and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
Turn off the heat. If you wish to have some chunks in your soup remove 1-2 cups of potatoes and leeks and reserve. Puree the remaining mixture with an immersion blender, or transfer in batches to a regular blender and blend until smooth. Return soup to pot, add back in reserved potato and leeks and grilled sweet corn, and stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives, top with turkey bacon and serve immediately with some hot crusty bread.