Welcome back Broiler Heads to another week in the kitchen. Before we get to the recipe, I just wanted to thank everyone for taking the time to come back here and let us know how much y’all loved last week’s soup. Your comments were just what we needed to warm up after days of torrential rain here in LA. Everything was drenched, flooded, or leaking. I hit a pothole so large on my way to work that I was surprised I didn’t end up in an episode of Land of the Lost. So, thanks to everyone for the feedback. We adore the little community we’re building here and hope you guys do too.

Continuing our soup series, this week’s recipe is somewhere between a potato leek and a vegetable chowder; a kind of fill your belly and warm up your house kind of meal. You cook the pearled farro or barley (whatever you’ve got) right in the broth which makes the dish extra silky and indulgent without a spot of cream. If you’ve got great knife skills or an extra hand in the kitchen, this soup should come together in less than 40 minutes from chopping to chomping. That ought to leave you plenty of time to watch The Big Brunch or whatever show you’re currently binging. Got a recommendation on what you think we should binge while another soup simmers on the stovetop? Drop it in the comments.

Leek and Potato Chowder with Farro

Makes enough for 4-6

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