Recipe Of The Week: Leek and Potato Soup

From time to time we want to share information about organic farming and the CSA.  We will also will be sharing recipes.  Since we got some green garlic in our first CSA, I went to the new cookbook that Lizzie and I are sharing and for some information and several recipes.  And since green garlic is a cousin to an onion and an onion is cousin to a leek...I am trying out a new recipe.

     Leeks are also called 'poor man's asparagus', leeks are valued for their mild, sweet flavor.  While onions mack a dish oniony, the milder leeks meld with, and enhance, the flavors of the foods they are cooked with.
     Leeks are large, non-bulbing, members of the onion family.  They require a growing season in the 110-130 day range.  Because of the days to maturity, it is best to start with transplants instead of direct seeding.
     Start plants in February or March to set out as soon as your soil can be worked in the spring.  Plant seedlings 6 inches apart, in holes dibbled about 6 inches deep.  Only a few inches of leaf needs to be exposed.  Don't firm the soil around the plant.
     As the leeks grow, hill up the soil several times during the summer on wither side of your row.  This will maximize the white edible portion of the leek.
     Although larger leeks (1.5 inches across) are sweeter, you can start using them when they are 3/4 inch across.  Because of the way the are grown, leeks need to be thoroughly washed to remove any grit.  Trim off the root and the dark green leaves.  Then slit lenghtwise on one side to within a 1/2 inch of the base.  Gently separate the leaves and wash by holding under running water.
     Use leeks in salads, casseroles and soups.  They can also be left whole and eaten like a cooked vegetable-braised, boiled or steamed.  Overcooked leeks turn mushy and slippery, so watch cooking times carefully.
     Unwashed leeks will keep in the refrigerator for 2-3 weeks.  If your winters are mild, mulch unused leeks in the garden and you can enjoy fresh leeks all winter.
     Leeks are a good source of vitamin C, with some niacin and calcium.

     Yield:  1 lb. fresh leeks = 6 cups sliced leeks

Information taken from The Practical Produce Cookbook

Leek and Potato Soup

3 Tbs. butter

4 C sliced leeks

1 lb. potatoes, peeled and diced

4 C chicken broth

1/8 tsp pepper

1 bay leaf

1/2 C sour cream

4 slices fried crumbled bacon

Melt butter in a 3-qt saucepan.  Add leeks and cook until tender.  Stir in potatoes, broth, pepper and bay leaf: bring to a boil.  Reduce heat.  Cover and simmer approximately 20 minutes.  Remove bay leaf.  Cool slightly.  Blend mixture, half at a time, until smooth. Pour blended mixture into saucepan.  Gradually stir in sour cream.  Cook over low heat for 3 minutes.  Serve hot and garnish bowls with bacon.