This month’s eat seasonal recipe is a simple Potato Leek Soup with Kale that packs so much flavor for only having a handful of ingredients. It just goes to show that quality, in-season ingredients don’t need much to make them shine.
Have you ever played the game Either Or? Like I ask you if you’d rather sleep with George Clooney or Ryan Gosling and you have to tell me which one. I’m shooting for a threesome if must know. My boys like to play a version that’s a little more crass: would you rather eat a poop popsicle or a booger pancake? Yeah…how do you even answer that? Boys are so gross. I played a version with my mama friends last week and, as we sat around my counter drinking wine, asked if money were no object would you hire a chef, a housekeeper or a chauffeur? (The choices!!)
I wouldn’t have to think twice: a housekeeper. As nice as a chauffeur would be- especially on super snowy days- I don’t actually mind driving. I jam out to Adele and relish the few minutes of alone time. Plus, now that I have a kindle, I use any downtime waiting for the boys to read. And how could I hire a chef? I pity the person that took that job. I’d spend all my free time micromanaging their pour soul to death. Definitely a housekeeper. What I wouldn’t give to have someone put my laundry away. Someone to clean up after me as I cook up a storm in the kitchen. Someone to clean the outside windows after a windstorm hits. And because this is just a game, what if said housekeeper stood at the door with a towel ready to wipe up the snowy puddles my boys and husband track in EVERY TIME THEY COME IN THE FRICKIN HOUSE?
What if said housekeeper could be an always shirtless Ryan Gosling?
Enough day dreaming, let’s get to the recipe! This month’s Eat Seasonal is all about warmth and comfort food. It’s currently cold as s*$t here in Utah and all I want are warm things to eat and drink. This Potato and Leek Soup with Kale is as simple as soups get. It literally can be made in 30 minutes. I love the addition of kale to the classic potato leek soup and it’s perfectly hearty without being heavy. I opted for veggie stock to keep it vegetarian but feel free to use chicken or whatever you have on hand. Serve it as is with a big ‘ol stack of soda crackers or make it more of a meal and serve with grilled cheese sandwiches.
So many amazing recipes featuring citrus this month. See below for some January produce inspiration. As always, a huge thank you and shout to Becky who pulls this together each month!
Have a great week, everyone, and thanks for reading! xo, Kelley
Oatmeal and Citrus Smoothie by Floating Kitchen
Butternut Squash, Carrot and Orange Detox Soup by Vintage Mixer
Winter Minestrone Soup with Pancetta by Flavor the Moments
Broiled Grapefruit by Bless This Mess
Gluten Free Gingersnaps with Lemon Cream Filling by Cafe Johnsonia
Meyer Lemon Tart by Kitchen Confidante
Potato and Leek Soup with Kale by Mountain Mama Cooks
Grapefruit and Avocado Green Salad with Citrus Vinaigrette by Food for My Family
Creamy Mushroom and Leek Chicken Breasts by Foodie Crush
Blood Orange Brûlée Upside Down Cake by Suitcase Foodist
Maple-Cayenne Sausage, Brussels Sprouts and Potato Sheet Dish by Project Domestication
Pink Grapefruit with Brunt Honey Custard by Letty’s Kitchen
Yogurt Brûlée with Winter Fruit by Completely Delicious
Grapefruit Pound Cake with Ginger Marshmallow Icing by Climbing Grier Mountain
- 5 tablespoons butter
- 1 1/2 cups washed, thinly sliced leeks (white and light green parts only)
- 2 1/4 cups diced, peeled yukon gold potatoes (about 4 small)
- 1 clove garlic, minced
- 4 cups chicken stock
- 2 cups chopped kale (about 1/2 head)
- salt and pepper
- Heat the butter in a large pot over medium high heat. Add the leeks, potatoes, and a healthy pinch of salt and pepper. Sauté until golden brown, about 10 minutes. Add garlic and cook 2-3 minutes more. Add broth and the kale; simmer until the kale softens and potatoes are fully cooked through about 10-15 minutes.
- Transfer the soup to a heavy-duty blender and puree in batches until the soup is completely smooth. Transfer the pureed soup back the pan and Season with salt and pepper and top with a dollop of creme fraiche or sour cream if desired and a drizzle of olive oil.