well, it’s back: fall. i’m not going to lie – i usually dread this season. goodbye summer, goodbye beach, oh hello yet another time of transition, and to top it off, my annual nemesis, that cold cold winter, starts moving in…
so in order to live my life like it’s golden, i’ve decided to embrace this challenging season fully. and how better to kick that off than with some soup! talk is already a brewin’ about soup group in the neighborhood – goodbye fall blues, we have work to do!
potato leek soup with roasted garlic, kale and charred sweet corn
2 -3 potatoes, sliced
1 large leek, sliced
5 leaves of kale, massaged and chopped into bite-sized pieces
2/3 to 1 cup sweet corn, charred on the stovetop in butter
1 head of garlic
3 – 4 cups broth, depending on your preferred consistency
salt, pepper and lemon to taste – i added about 1 tsp of salt at the end
preheat oven to 350 degrees. chop the top of the head of garlic off, and place in oven-safe dish. drizzle with olive oil and generously salt and pepper it. cover dish with lid or tinfoil, and put in oven for 45-60 min until all cloves are roasted through and will easily slip out of their papers.
meanwhile, saute the leek and potatoes in a large pot over medium heat, being sure to scrape the bottom of the pot. once the leeks are translucent and the potatoes are softening, add 1 cup of broth. simmer for a few minutes, then remove two cups of the potato/leek/broth mixture and puree. or, if you have an immersion blender, go ahead and blend about a third of your soup. you want to keep some of the potato slices and leeks in tact to make this a hearty soup. while you are pureeing, add your roasted garlic cloves to whatever blending method you choose.
return pureed mixture to the pot, and add 2-3 more cups of broth and the charred corn. bring to a simmer. add all the kale, and let it wilt, 2-3 minutes, until bright green. season with salt, pepper and lemon to taste.
soup group is officially in session!