This the season for soups! Or at least it should be. California has had one of the driest winters on record, creating an excellent climbing season but a terrible season for the water supply. Normally I welcome the few months of winter when the skies are dark and dreary and I can warm up with a hot bowl of homemade soup. So, this winter I’ve improvised and had a hot bowl of soup under sunny skies.

My csa box has been full of potatoes, leafy greens, and leeks lately, making potato leek soup the perfect recipe. I’ve adapted a recipe that I found on epicurious (my go to site for recipes), and come to have this standby:

3 tablespoons of Olive Oil

1 pound potatoes chopped into 1″ cubes (I just use whatever is in the csa box, but Yukon Gold, Russet, etc would work fine)

3 leeks (white and pale green parts only)

4 cloves of garlic (I’m a garlic lover, and even put in more sometimes)

1 tsp salt

4 cups of broth

1 head leafy green (mustard greens, kale, chard, etc)

2 teaspoons thyme

Salt and pepper to taste

Saute leeks in olive oil over medium heat until the leeks get soft and translucent. Add in garlic , saute for 3 minutes. Add in salt, potatoes and broth, bring to boil and simmer for 20 – 25 minutes. Add in leafy greens and thyme, cook until greens are wilted, about 5 minutes. Remove from heat. Pour half to two thirds of the soup into the blender, then add back into the pot.

Enjoy!