WHAT YOU’LL NEED
WHAT TO DO
Start by melting 2 tablespoons of your butter in a large soup pot over medium-low heat. Give the cut leeks a whirl in some water - they can be pretty sandy between layers, so make sure to get them as clean as you can.
Toss the leeks in with the butter, and let them sweat until they get soft and slightly tender. This step takes about 20 minutes, so give your potatoes a dice in the meantime.
Sidebar: you can prep your green onion garnish at any time. If you choose to do it while cooking, try this rather unique snack passed down through Eric's family. Snip off the little roots of the green onion and dab it on your tongue. Then, dip it in a little bit of salt and snack away! As he likes to say, “it’s finer than a hair split twice.” A great saying from a great family.
Back to the soup - add the potatoes and vegetable stock to the pot, and increase the heat. Once everything begins to boil, reduce the heat and let it simmer for about 40 minutes, or until the potatoes become soft.
Now, the fun part: turn off the heat and break out your immersion blender. We like our soup with a little texture in this family, so we didn’t make it completely smooth... By all means, blend to your liking! When you’ve reached a consistency that you're happy with, stir in the half & half, and season with salt and pepper to your liking.
I don't want to lie to you all - we made a frittata, too. It was a classic asparagus and sharp cheddar, with chunks of cornbread. And a happy, HOMEGROWN Easter was had by all.
OUR SPRINGTIME JAZZ
MORE EDIBLE GOODNESS
ALL PHOTOS: EMILY