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Make it: Potato-leek soup

By Melissa Hart

January 14, 2020

Winter = soup season

Soup season is here! And it’s easy to eat local when it comes to hearty winter soups and stews.

Check out this recipe from Food and Wine, courtesy of Kristin Kimball at Essex Farm:

Potato, Leek and Broccoli Soup with Pancetta Crumbs

During its first year, Essex Farm harvested 10,000 pounds of potatoes in just one day; Kimball turned some of them into potato-leek soup. If you have a blender and good chicken broth, she swears it’s one of the easiest soups to make. This version has a fabulous topping of supercrispy sourdough and pancetta crumbs mixed with sage and rosemary.

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Melissa Hart

Melissa is a journalist with experience as a reporter and editor, combined with work for nonprofits. As the Explorer's digital editor, she serves as editor of Adirondack Almanack.(com) and helps manage the Explorer's website. When not online, she enjoys hiking, camping and other outdoors activities, and spending time with her husband, their twin daughters, and rescue animals -- two dogs and two cats. Sign up for Melissa’s newsletter

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