Print Logo

Green City Market Returns

Share

Tags: Green City Market, recipe, leek, vegtables

Created: 1/17/2013      Updated: 8/10/2016

I cannot wait for the Green City Market to return to the Nature Museum on Saturday, January 19th! There is something so inviting about seeing all of the vendors at the museum showing all of their produce and other delectable goods. Everything is so fresh and delicious! I love using in-season produce when I’m cooking, but I find that there are few ingredients available during the winter. Luckily one of my favorite vegetables is at its peak in the cold month of January: the leek! This vegetable is a relative of the green onion and works well in soups, stews and pastas. This recipe for Potato-Leek Soup is the perfect thing to warm you up on a cold winter night (and the leftovers are fantastic!)

Potato Leek Soup

Potato-Leek Soup with Bacon Recipe

Prep Time: 20 minutes

Cook Time: 25 minutes

Servings: 4

3 tablespoons unsalted butter
1 teaspoon smoked paprika
1/2 loaf of french bread, cubed
4 slices bacon, chopped
2 large leeks, white and light green parts only, thinly sliced
1/4 of a large white onion, chopped
2 cloves garlic, chopped
4 cups low-sodium chicken broth
2 medium russet potatoes, peeled and cut into 1/2-inch pieces
1/2 cup heavy cream
1 1/2 cups frozen peas (do not thaw)
1 1/2 cups frozen corn (do not thaw)

Directions

Preheat the oven to 400 degrees F. Make the croutons: Melt 2 tablespoon butter, then mix with the paprika in a bowl. Add the bread cubes and toss. Spread on a baking sheet and bake until golden, 8 to 10 minutes.

Meanwhile, cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes (Chop before cooking). Transfer with a slotted spoon to a paper towel-lined plate. Discard all but about 1 tablespoon fat from the pan. Add the remaining 1 tablespoon butter, then add the leeks, onions and garlic; cover and cook until soft, about 5 minutes. Add the broth the potatoes and 1/4 teaspoon each salt and pepper; cover and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes.

Puree half the soup in a blender (remove the filler cap to let steam escape), then return to the pot. Add the cream and bring to a simmer. Add the peas and corn and cook until tender, about 3 minutes. Serve topped with the croutons, and bacon!

Ashley Lundgren
Public Interpretive Programs Volunteer

No Comments

  • Add a Comment

* indicates required field

Peggy Notebaert Nature Museum respects your privacy. We don’t rent or sell your personal information to anyone.

 
Close
Mobile navigation