Join KindChef Dominique Rychlik to make a Leek and Potato Soup (based on this recipe from “New Covent Garden Soup Company” Cookbook.) After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Leek and Potato Soup
Ingredients
- 11 TBS butter (almost a stick and a half)
- 4 onions, finely sliced
- A dozen leeks, finely sliced (if they are giant you can get less)
- 5 lb potatoes, cut into chunks (they call for floury (starchy) potatoes, I use what I have).
- 4 quarts of stock (can be vegetable or chicken or better than bouillon)
- 1 2/3 cups milk
- 2 1/4 cups cream
- 2 lemons, juiced
- Salt
- White Pepper (black is fine too don’t go buy anything special)
- Spring onions and parsley for garnish (I would only do that to serve your family if you wish but not to pack to donate)
Instructions
- Melt butter in a large saucepan and add the onions. Sweat until the onion loses color, about 10 minutes, then add the leeks and cook for a further 5 minutes until soft. Cover the pan between stirs.
- Add the potatoes and stock to the pan, cover and simmer for about 20 minutes, or until the potatoes begin to break apart.
- Add the milk, cream, lemon juice and seasoning and blend the soup until you reach your preferred texture–we think smooth is best.
- You can sprinkle with green onions and parsley as garish before serving.
Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:
- Start with clean hands and wash again frequently as needed throughout the cooking process.
- Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
- Keep longer hair tied back.
- Follow other common sense procedures, such as never returning a tasting spoon to the pot!
Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Leek and Potato Soup” and “vegetarian.” When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.
- 5171 Manning Place NW (in the Palisades neighborhood in DC). NOTE: Soups dropped here must be vegetarian or Halal only, please.
- Here2Help @ Bethesda Presbyterian Church, 7611 Clarendon Road, Bethesda. (Go down driveway next to brick house just before the church on Clarendon and look for coolers labeled for soup donations). Drop off Sundays, 9:30 am-12 noon.
- Homes Not Borders 3610 East St., Landover. Drop off daily 10 am-2 pm. NOTE: Soups dropped here must be vegetarian or Halal only, as they will be shared with newly arriving refugee families in the area.
- Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Thursdays, or Fridays 9-11 am.
- Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!
- NYC Community Fridges located throughout New York City.
- Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
- The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
- Community Refrigerators located in Los Angeles
See you in the KindSoup kitchen!
Learn more about this KindWorks program
