Potato Soup | CUESA

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Potato Soup

Source:

Gemma Sciabica,  Sciabica’s Olive Oil.

Serves 6

INGREDIENTS

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

PREPARATION

  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.

 

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »