I refuse to leave the house when it rains in Los Angeles, which means I have to create a lunch with whatever I already have. Luckily, I always keep garlic and vegetable broth paste on hand so I can use the potatoes and leeks in the fridge from this week’s basket to make Potato Leek soup. I also have some leafy greens, but soup is far more comforting than salad on a cold day!
There are many different recipes for Potato Leek soup. Often the vegetables are boiled in water, and according to Richard Olney's cookbook, Simple French Food, the soup is finished with a pad of butter. I omit any dairy and use vegetable broth to add a more complex flavor.
Leeks contain a beneficial amount of vitamin A, which aids in eye health, and vitamin K - so keep this veggie in your fridge and add them to anything and everything.