Chef Matthew Brown's Potato Leek Soup

It is time  for some good soups.  One of the nice things about colder temperatures is enjoying some warm and delicious homemade soups.  This week at The Farm we are showcasing Chef Matthew Brown's Potato and Leek Soup.

Did you know that we have several inhouse chefs at The Farm?  It is also a super spy fact that chefs enjoy hanging out at The Farm.  Why is that?  There are many reasons.  It boils down to they are food geeks, who appreciate fresh quality ingredients.  They like knowing where their food comes from, and they enjoy hanging out with others who share their creative passion.   

 Matthew puts good energy into the foods he makes.  Making soups is a relaxing experience for him.  His soups are made with a small number of ingredients.  The potato leek soup consists of four ingredients: Idaho potatoes, leeks, heavy cream and white cheddar cheese.   Utilizing an artful French technique, he marries the ingredients together.  There’s a special something you sense when you taste this soup.   

 Pair this creamy and comforting soup with some crusty bread and a simple salad.  All of which, we have at The Farm.  Dinner is served.  

What's Local?  This week at The Farm:

Bibb Lettuce

Green Cabbage

Collard Greens

Kale, Elephant and Curly


Green Beans

Myer Lemons


Florida Oranges





Sweet Potatoes ( Mississippi)

Jumbo Peanuts Raw

Roasted Jumbo Peanuts

Lions Mane Mushrooms

Blue Oyster Mushrooms

Local Whole Milk


Thanks for looking.  We will see you at The Farm

 PS: We will be offering samples of Chef Mathew's Potato Leek Soup this weekend.  








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