POTATO AND LEEK SOUP WITH GREEN ONION OIL

Leeks and potatoes, both ancient vegetables, work together as great partners in this simple soup. I think of a leek as a giant scallion, as it has a tender white root bottom and gets tougher up toward the green stem, which is awesome to use in a homemade stock. You can use it fresh or even freeze it for later. It is related to the garlic and onion family, so there is a double punch of tasty kick. Potatoes date back to the Inca civilization over 1,000 years ago, with hundreds of varieties available today. Yukon Golds and redskins are high in moisture, thus good for soup and succulent in flavor. The drizzle of green onion oil works perfectly to pop the earthy undertones.

Ingredients for 8-10 Servings of Potato Soup

2 potatoes, Yukon Golds preferable, peeled and diced large

2 leeks, white and light green parts, cleaned of all sand (see note below)

2 cloves garlic, finely diced

¼ cup olive oil

5-6 cups chicken or vegetable stock

Preparation for 8-10 Servings of Potato Soup

Heat oil in a 6-quart saucepan

and sauté the leeks and garlic until tender but not browned.

Add the potatoes and 5 cups of stock. Cook until tender.

Cool slightly and puree in a regular blender

or with an immersion blender, adding additional stock as needed.

Season to taste and serve warm with a drizzle of green onion oil.

Ingredients for Green Onion Oil

1 cup neutral vegetable, oil such as canola, sunflower or peanut

8 scallions

Preparation for Green Onion Oil

Trim the scallions and cut into 3-inch pieces.

Put the oil and scallions in a saucepan and bring to a simmer over medium heat.

Once oil bubbles, cook for 15 minutes over low heat.

Cool; blend and strain into a clean jar.

Refrigerate for up to a week.

NOTE:

To clean leeks, remove the roots and slice lengthwise. Make crosswise cuts starting at the root end up to the tough green part. Rinse in cold water to remove any dirt or sand. Drain in a colander. Pat dry, removing as much liquid as possible.