When you have a busy week ahead of you, it’s nice to cook something in enough quantity to use for a few days as leftovers. Soup is a perfect make-ahead dish, since the flavors of soup continue to blend once the dish is complete. As a result, the leftovers may be even more flavorful than the original servings.
This soup is fairly quick and easy to make, with a stick-to-your-ribs heartiness that is as welcome in a thermos on a chilly spring day as it is on the table. It’s an easy recipe to customize, too, by adding chopped greens, carrots, fresh herbs, or whatever local veggies you have in the fridge.
I find the taste of potato soup to be bland at times, so I took advantage of the availability of sunchokes (Jerusalem artichokes) to step up the flavor a notch. The earthy, sweet flavor of sunchokes adds depth to the whole dish.
The green garlic is a special local spring treat, and lends its milder taste to the overall flavor landscape of this soup.
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- 6 cups potatoes, peeled and diced (Broadleaf Farm, Everson)
- 2 cup sunchokes, trimmed and diced (Osprey Hill Farm, Acme)
- 1 cup green garlic, chopped (Broadleaf Farm, Everson)
- 2 Tbsp fresh sorrel, finely minced (The Growing Garden, Bellingham)
- 4 cups water
- 1 tsp salt (see Exceptions)
- 2 cups milk (Twin Brook Creamery, Lynden)
- 1 cup heavy cream (Twin Brook Creamery, Lynden)
- 1/2 lb grated cheese (I used smoked gouda) (Pleasant Valley Dairy, Ferndale)
Put potatoes, sunchokes, garlic greens, and sorrel into a large pot with just enough water to cover (about 4-5 cups) and bring to a boil. Reduce heat to low and simmer until potatoes are tender, about 15-20 minutes. Add salt, milk, and cream. Heat through. Stir in cheese until it’s melted. Serve, and garnish with slivers of garlic green.
Terra Organica, Flora and Cornwall, Bellingham
Community Food Co-operative, Westerly and Cordata, Bellingham