Crockpot Potato Leek Soup

3 large leeks, cleaned and diced (you only use the white part)
1 medium yellow onion, chopped
1 pound brown potatoes (weigh them—you’ll only need 2 or 3)
5 c. broth (chicken or vegetable)
1/2 tsp thyme
1/4 tsp black pepper
2 cloves chopped garlic
1 c. heavy cream (optional)

Peel the potatoes and chop everything up and toss it in with the broth and the spices. If you are going to use heavy cream, you don’t add that until cooking is complete. Cover and cook on low for 7-9 hours, or on high for about 4. When the potatoes and onion are fully cooked and soft, use an immersible blender to soupify. If you don’t have an immersible blender, blend in small batches CAREFULLY in your traditional blender. Stir in heavy cream, if desired.

Recipe taken from A Year of Slow Cooking by Stephanie O’Dea


Frittata with Gruyere, Leek, and Chard

1 bunch Swiss chard, tough white stems discarded                             2 Tbsp. unsalted butter

1 medium leek (or onion), white and tender green parts thinly sliced      1 tsp. salt, plus more to taste

6 large eggs                                                                                 4 oz. Gruyere cheese, grated (about ¾ cup)

Freshly ground black pepper to taste

Preheat oven to 425 degrees F.  Wash chard in cold water several times.  Drain and transfer to a pot.  Cover and cook over high heat for 1 to 2 min. or until wilted and bright green.  Drain and run under cold water until chilled.  Squeeze dry and chop.  Heat butter in heavy saute pan.  Add leek and 1 tsp. of salt.  Cook 5 to 7 min. until softened; regulate the heat to prevent browning.  Remove from heat.  Crack the eggs into a mixing bowl and whisk briefly.  Add the chard, leek, and cheese.  Season with plenty of black pepper and, if desired, additional salt.  Butter a 9-inch pie plate or cast-iron skillet.  Pour in egg mixture and smooth the surface with a spatula.  Bake for 35 to 40 min. or until puffed and golden brown.  An inserted knife will come out clean when the frittata is ready.  Serves 6.

Stacey's Fabulous Purple Potato Gratin

4 slices bacon, chopped

1 leek, sliced

8 purple potatoes, thinly sliced

3 tablespoons all-purpose flour

1/2 cup milk

6 ounces crumbled goat cheese

3/4 cup grated Parmesan cheese

Preheat oven to 400 degrees F (200 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until it starts to brown. Stir in leeks and cook until just tender. Toss potatoes with flour and stir into leek mixture, coating thoroughly. Pour in milk and stir in goat cheese. Cook until cheese is melted and mixture is bubbly. Pour into a 7×11 inch baking dish and sprinkle with Parmesan cheese. Bake in preheated oven for 45 minutes, or until top is golden brown and potatoes are tender.

Cheddar, Baby Leek, and Tomato Sandwich

4 slices sourdough bread

3 Tbsp butter, room temperature

3 small leeks, white part only, julienned & sautéed

2/3 c. shredded white Cheddar cheese

4 slices firm tomatoes

2 tablespoons mayonnaise

Heat a frying pan on medium heat. Spread butter evenly on one side of each bread slice; place two slices, butter side down, in the pan. Top with sautéed leeks, half of the cheese, the tomato slices, then the remaining cheese. Spread the mayonnaise on the unbuttered side of the remaining two bread slices; place mayonnaise side down on the sandwich. Toast until golden brown, then flip, and brown the other side.