This traditional French soup has been modified to include more veggies from your CSA box. Perfect in late winter when leeks, potatoes, and hearty greens are in season. A vegan version is another easy modification, as this recipe doesn’t call for cream, and you could easily substitute oil for butter.
- 3 tbsp butter
- 2 cups leeks, diced
- 3 sprigs fresh herbs, chopped (i used rosemary, thyme would also work well)
- 1 bay leaf
- 1 celery stalk
- 4-5 leaves chard, stems diced, leafy parts chopped
- 1 lb. potatoes
- 6 cups veggies stock* (2 Japanese mushroom stock packets, 1 heaping tbsp miso paste)
- 1 tsp garlic powder (or fresh garlic)
- 1/2 tsp garam masala
*Nijiya Market in Japantown (on Post btwn Webster and Buchanan) is a great place to get soup stock. Look for packets with pictures of mushrooms and seaweed. Most packages have a list of ingredients written in English as well as Japanese.
Melt butter in soup pot, add leeks. Cook for a few minutes, and add fresh herbs, bay leaf and salt. Cook a few more minutes, and add celery and chard.
Add soup stock, potatoes, and dry herbs, and bring to a boil. Cook for another 30 minutes, until veggies are tender, but not falling apart.
You can serve as is, or blend for a creamy soup.