Potato Leek Soup with Red Chard

About a month ago, I fell victim to a door-to-door salesperson. The woman was selling farm fresh organic produce that can be delivered to your door. Having a desire to start eating better, I signed up for a trial delivery.

A few weeks later, early on a Friday morning, a box of produce arrived on my doorstep. The box contained apples, oranges, avocados, lettuce, onion, carrots, leeks, chard, head radicchio, and probably something else. It was pretty exciting, but it presented me with a problem. What do I do with all of this produce?

Really, it turned out to not be much of a problem. One of the things I made was a Potato Leak Soup. Here’s my recipe that was adapted from simplyrecipes.com.

Potato Leak Soup with Red Chard

3 large leeks, thinly sliced (Use only the white and pale green parts)
2 Tbsp butter
2 cups water
2 cups chicken broth
red chard sliced into thin strips (not sure how much I used, 16 leaves?)
2 lbs potatoes, peeled, diced into 1/2 inch pieces
Thyme, Rosemary, Salt and Pepper to taste
Aged White Cheddar
Bacon

Method
Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.

Add water, broth, chard, and potatoes. Bring to a low simmer and cook until the potatoes break down. Add thyme, rosemary, pepper, and salt to taste.

Finish with grated aged white cheddar and bacon crumbles.

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