Big Woods Farm CSA

This recipe can be easily modified (no bacon and vegetable stock instead of chicken) for a vegetarian version.

Serves 4- 6

Ingredients

• 3 large leeks (about 2 cups chopped), cut lengthwise, cleaned and chopped in 1/4″ slices (horizontally).  Use only white and pale green parts.
• 2 Tbsp butter
• 2 cups water
• 2 cups chicken or vegetable broth
• 2 lbs potatoes, peeled and diced into 1/2 inch pieces
• 1/4 cup fresh Italian parsley, chopped
• 2 tsp fresh thyme, chopped (or 1/2 t dried)
• 1/2 tsp fresh majoram, chopped (or a dash dried)
• 1/2 tsp (or to taste) red chili sauce — like Valentina (optional)
• 2-3 strips bacon, sauteed until crisp (optional)
• Salt and Pepper to taste

Cook leeks in butter with salt and pepper in a medium sized sauce pan.  Cover and cook on low heat for about 10 minutes.  Do not brown!

Add water, broth and potatoes.  Bring to simmer and cook for 20 minutes.  Transfer about half of mixture to a blender; puree and return to pan.  Add spices, bacon and chile sauce to taste.  Season with salt (1-2 tsp) and pepper to taste.