Mashed Potatoes with Kale and Leeks
8 medium red or yellow potatoes
2 cups chopped kale, not packed too snuggly
1 medium leek, thinly sliced
4 cloves garlic, minced
4 Tbsp. olive oil, divided
1 cup potato water
Salt and pepper
1. Cube and boil potatoes, with skins, in slightly salted water. Strain and reserve 1 cup water. 2. Sauté garlic and leek in 2 Tbsp. oil until translucent. Add kale, sauté until wilted. 3. Mash potatoes with reserved water and 2 remaining Tbsp. oil. 4. Fold in sauteed veggies and add salt & pepper to taste.
Potato Leek Pancake
2 lb White Rose potatoes – I bet the Purple Vikings would work great!
6 tb Unsalted butter, clarified
2 lg Leeks *
1 ts Salt
1⁄2 ts Finely ground pepper
* white and green parts, cleaned and finely chopped
This makes one big pancake, to be eaten by cutting into wedges and serving more as an accompaniment than a main course. Peel potatoes and soak in cold water for 30 minutes. Grate and squeeze out every bit of moisture by wringing the potatoes in dry dish towels. Heat 2 tablespoons butter in heavy frying pan; add leeks and saute until wilted. Season with salt and pepper, then add to potatoes and mix well. Heat remaining butter in a heavy skillet, preferably a nonstick one, and add potato-leek mixture. Flatten to make a pancake, then cover and cook about 5 minutes over medium-high heat. Turn pancake and cook until brown and crisp. Invert onto a serving platter and slice with serrated knife or pizza cutter into wedges.
Potato Leek Soup
4 Tbsp. unsalted butter
1 large or 2 medium sliced leeks, white part only
4 cups chicken broth
4 cups potatoes, peeled and diced
1 cup heavy cream
1 cup milk, whole or 2%
salt and white pepper to taste
2 Tbsp. chopped parsley, optional
Clean and thinly slice leeks. Melt butter in a large, heavy soup pot; add leeks and sauté slowly until glassy – do not brown. Add chicken broth and potatoes. Bring to a boil and simmer, covered, until potatoes are soft, stirring frequently. Remove from heat. Mash or puree. Add cream, milk, salt, and white pepper and parsley if desired. Reheat – do not boil and serve.
Tumbleweed Farm Potato Leek Soup
serves 4 to 6 (dishingupthedirt.com). Recipe notes: Use this recipe as a guide. Adjust measurements and ingredients as necessary.”
2 Tbsp. butter or olive oil
3 large leeks, finely chopped (white and light
green parts only)
3 cloves garlic, minced
2 lbs. of potatoes (any variety), scrubbed and
cleaned, and chopped into ½ inch chunks
1 ½ tsp. salt
½ tsp thyme
1/8 tsp crushed red pepper flakes
1 bay leaf
4 cups vegetable stock
Salt & pepper to taste
1. In a dutch oven heat the butter over medium heat. Add the leeks and cook for about 3 minutes, stirring often. Add the garlic and cook for a minute longer. Stir in the potatoes, salt, thyme, crushed red pepper flakes, and bay leaf. Cook for about 1 minute. Pour in the stock and bring to a boil. Reduce heat and simmer for 20 minutes.
2. Carefully puree the soup in a high-speed blender until smooth and creamy (this may need to be done in 2 batches depending on your blender). Alternatively you can use an immersion blender but I find the soup is creamier when pureed with a high-speed blender. Return the pureed soup to the pan and keep warm on a low heat. Season the soup with salt and pepper.