Melissa’s Potato Leek Soup Kit

Photo credit: Melissa’s Produce

Recently, I have been telling you about all of the wonderful kits that are offered by Melissa's Produce. Another “kit” that they offer is one for making potato leek soup, available year round. Each kit consists of 2 6-ounce packages of Cleaned and Sliced Leeks, 1 3-.lb bag of Baby Dutch Yellow Potatoes®, 1 3-oz. package of shallots, 1 package jumbo garlic, 1 bunch fresh thyme, and 1 bunch fresh curly parsley. (It does not include the whole leeks as shown in the picture.) Having happily used their Cleaned and Sliced Leeks in the past, I can tell you that they are a wonderful time saver.

When I received the kit, I was a bit surprised in that it wasn’t exactly a kit, per se, but all of the components used to make potato leek soup. Also, and this was a bit troublesome, there was no precise recipe for doing so. So, I developed my own recipe using the ingredients that they sent, and it is delicious! I know this is not really soup season, but the great thing about potato leek soup is that it is just as good chilled as it is warm.

 Bon Appétit!

Potato Leek Soup

(For use with Melissa’s Potato Leek Soup Kit)

 3 T. butter

2 6-oz. pkgs. Melissa’s cleaned and sliced leeks

1 shallot, peeled and smashed

3 cloves garlic, peeled and smashed

1 3-lb. bag Baby Dutch Yellow Potatoes®, cleaned & halved

7 cups chicken or vegetable stock

1/4 c. chopped parsley, reserve some for garnish

3 sprigs thyme

1 t. kosher salt

¼ t. freshly ground black pepper

1 c. heavy cream

 In a medium stockpot, melt butter. Add the leeks, shallot, and garlic and cook, stirring occasionally until wilted, about 8-10 minutes.

 Add the potatoes, stock, parsley, thyme, salt, and pepper to pot and bring to a boil. Cover, turn the heat down to medium/low, and simmer for 20 minutes.

 Remove the thyme sprigs and purée with an immersion blender until smooth. Swirl in heavy cream and serve immediately garnished with reserved parsley.