Leeks are in season! Soups are also in season! @diazberries 😚 Try this simple Irish potato leek soup recipe adapted from "Bowl of Delicious." Ingredients: 8 tablespoons butter preferably salted and Irish 3 large leeks white and light green parts only, halved and sliced, washed thoroughly (see notes) 3 medium russet potatoes about 2 lbs. 4 cups vegetable broth salt black pepper chopped chives, bacon, and/or sour cream for serving (optional) *Can be EASILY veganized with vegan bacon, vegan sour cream, vegan butter.* Instructions: Melt butter (8 tablespoons) in a large pot over medium heat. Add the leeks, stir to coat in the butter. Cook for approximately 10 minutes over medium heat, stirring occasionally but not too frequently, until the leeks are meltingly tender and soft. You don’t want them to brown- if they are browning, turn down the heat. While the leeks are cooking, peel and dice the potatoes into 1/2′′ pieces. The smaller the pieces are, the shorter time it will take to cook. After the leeks are cooked, add the potatoes, broth (4 cups), and some salt and black pepper. Use more salt if you are using unsalted butter and/or low sodium stock. Cook for 10-15 more minutes, until potatoes are cooked through. Use an immersion blender to puree the soup directly in the pot. Alternatively, you can blend it in batches using a standing blender, or you can use a potato masher for a more rustic texture. Taste and adjust seasoning if necessary. Serve topped with chopped fresh chives, cracked black pepper, crumbled bacon, and/or sour cream, if desired. #MonroeStreetMarket #FRESHFARM