CSA Autumn Soups: Potato Leek Soup

Wednesday, October 31, 2018

Part of my ongoing series of autumn soups, aka, what-happens-when-you-get-a-CSA-in-October.

For this potato leek soup, I sauteed 5 leeks (just the white + light green parts), a couple carrots, and a handful of fingerling potatoes (peeled, chopped) in olive oil, then added vegetable broth and eventually Greek yogurt. Basically followed this recipe for ingredients (although used 1c Greek yogurt instead of sour cream), and this recipe for cooking instructions.

This soup was essentially so flavorless, as to become a sustenance-only sort of food source. Maybe just turn it all into vegetable stock next time?