Potato Soup | CUESA

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Potato Soup


Gemma Sciabica,  Sciabica’s Olive Oil.

Serves 6


¼ cup Marsala olive oil
4 leeks, white part only, washed, sliced thin
32 ounces chicken or beef broth
3 potatoes, large, sliced thin
¼ cup chives, chopped
½ cup Swiss cheese, shredded
Salt and pepper to taste


  1. In large saucepan add olive oil, leeks, and cook until softened. Add broth and potatoes and bring to a gently boil. 

  2. Reduce the heat and simmer for 20-30 minutes, until potatoes are tender. Add half of the chives for the last 10 minutes of cooking.
  3. Season to taste. Garnish with chives and cheese.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »