In addition to experimenting with new types of winter squash, finally learning how to enjoy eggplant and realizing that kohlrabi isn’t some sort of alien, another way the CSA has challenged me is to find new uses for familiar ingredients.
Towards the end of the week, when we’re getting ready to pick-up our next farm share and I notice the abandoned bag of carrots starting to wilt or the leeks screaming to be used while they’re still in their prime, I realize that I need to find a use for these amazing veggies. Pronto.
But it’s the end of the week. I also want something easy to make with a short list of ingredients.
The best way to accomplish both things? Throw them in a big pot, add some broth, a touch of seasonings and you have yourself a fresh, clean-out-the-fridge soup.
Seriously though, I’ve been getting bags FULL of potatoes, carrots and onions nearly every week for the past two months. These are all foods I always considered us to eat regularly, but I can’t quite keep up with the pace that we’re receiving them. The simplicity of ingredients in this chowder really lets the vegetables shine…and also gives you leftovers for lunch throughout the week!
Potato, Carrot and Leek Chowder
Ingredients:
2 leeks
5 small red potatoes
3 tbs. olive oil
3-4 large carrots
Salt and pepper, to taste
Thyme
3 cups low-sodium chicken broth
1 1/2 cups milk (I used skim)
Parsley
Directions:
1. Cut off the ends of the leeks and strip away the outer layer. Rinse remaining layers thoroughly under cold water. Cut into small pieces. Peel the potatoes and cut them into pieces.
2. Heat the olive oil in a large pot over medium-high heat. Add the leeks; cover and cook 3-4 minutes, until soft. Add the potatoes and carrots and cook about 5 more minutes. Add in salt, pepper and thyme (to taste).
3. Pour in chicken broth. Bring to a boil then reduce heat and simmer, covered, for about 30-40 minutes, until potatoes are tender. Pour in the milk and additional salt and pepper, if needed. Serve in bowls, garnish with parsley and enjoy!
~Do you have a go-to “clean-out-the-fridge” dish?
