Upon opening my weekly produce box this past Saturday I was very excited to see our first leeks of the season. We’ve been getting potatoes for a few weeks now so my first thought was to make vichyssoise, a simple leek and potato soup (usually with a heavy dose of cream added). I have to admit, it’s been awhile since I last made vichyssoise. It is a very rich soup and we don’t get into eating a whole lot of heavy cream in our household. I wasn’t sure how satisfying it would be if I left out that cream, but in an effort to lighten things up, I gave it a go. I must tell you, we did not miss the heavy cream one bit. As easy as it is to whip up a batch of this I will not let so much time pass before making it again.

As for the nutritional value of the two main ingredients of vichyssoise, I give them both a thumbs up.

Leeks are a good source of manganese and have many of the same health benefits associated with garlic and onions.

Potatoes have often been vilified and eschewed by many people for all kinds of reasons. In the spirit of eating a balanced diet, I think we can make room on the plate for potatoes and recognize the many benefits they do provide. Including the skin, potatoes are a very good source of vitamin C, fiber (almost 12% of the RDA in one medium potato!), vitamin B6, copper and potassium. Research published within the last year indicates potatoes have some health benefits that would give broccoli and brussels sprouts a run for their money.

Leek & Potato Soup

• 4 small leeks, white part only
• 2 T. olive oil
• 4-5 medium potatoes, peeled and diced
• 2 1/2 - 3 quarts chicken or vegetable stock
• salt and freshly ground black pepper, to taste
• fresh snipped chives, optional garnish
• crispy potato skins, optional garnish (directions below)

Thoroughly clean leeks and slice. Add olive oil to a medium sized pot and heat over medium heat. Add sliced leeks and cook until translucent. Do not allow leeks to brown.

Add diced potatoes and about 2 1/2 quarts of stock to the leeks. Bring to a boil then reduce to a simmer and cook until potatoes are tender, about 20 minutes. (While the soup cooks, prepare the optional potato skin garnish.) When potatoes are tender puree soup in a blender or with an immersion blender. Addas much additional stock as is necessary if the soup is too thick. Season to taste with salt and pepper. Serve hot or cold garnished with potato skins and fresh snipped chives.

Crispy Potato Skins

Method:  Fill a medium sized bowl with boiling water. Peel scrubbed potatoes letting the peels fall directly into the hot water. (This will remove some of the starch from the potato peelings resulting in a crispy product.) Rinse the peels in cold water and wring out the excess water using a tea towel. Place the peels back into the bowl and toss with a small amount of olive oil and salt. Heat a skillet to medium-high, add the potato skins and cook until crispy stirring often enough to avoid burning.

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