Sharer Diana Lee made this soup with our potatoes, scallions, garlic and leeks.
6 cups water
2 T olive oil
4 leeks, chopped, white and green parts separated
5-6 scallions, chopped, white and green parts separated
5 potatoes, chopped
3 cloves garlic, chopped
sourdough bread to serve on the side
Make the broth: chop the green parts of the scallions and the leeks and simmer in 6 cups of water for about an hour. Strain the greens out of the broth and set the broth aside.
Chop the leeks, scallions, garlic and potatoes while the broth is simmering.
When the broth is ready, heat the olive oil and saute the white parts of the leeks and scallions with the garlic until they start to soften, then add the chopped potatoes and saute for about 5 minutes more. Add a cup of broth, and cover the pot for a few minutes to help the potatoes soften. Add the rest of the broth and simmer for about 20-25 minutes. Blend in the pot with an immersion blender or in batches in a standing blender. Season with sea salt and and black pepper. Serve with sourdough bread.