At The Farm

Located in Pocantico Hills, NY, Stone Barns is a laboratory for learning and catalyzing a culture of informed, healthy eating.

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Teaching & Learning

By educating people about food and farming, we're encouraging the food citizens of tomorrow to make healthier life choices for themselves and the planet.

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About Us

We are working to develop a culture of eating based on what farms need to grow to build healthy soil and a resilient ecosystem.

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Potato and Leek Soup


  • 1 large leek
  • 1 to 1.5 lbs. potatoes (peeled and diced)
  • 4 cups chicken or vegetable stock
  • 1 bay leaf
  • 3-4 sprigs fresh thyme
  • ¼ teaspoon cayenne pepper
  • 1.5 teaspoons salt
  • ¾ teaspoons pepper
  • 2 cloves garlic finely chopped
  • Olive Oil, butter, or a combination of the two
  • 1 lemon
  • Fresh chives or parsley to finish

Sweat leeks in olive oil, butter, or a combination of the two (over medium heat for 5-6 minutes)

Add garlic and sweat for another minute

Add thyme, bay leaf, salt, pepper, and cayenne

Add chicken or vegetable stock and potatoes, bring to boil, reduce heat to a simmer and cook for 30 minutes

Taste and adjust seasoning if needed

Add juice of 1 lemon and chives or parsley to finish

For a meatier, more hearty soup, add Andouille Sausage (pan fried and sliced on the diagonal)

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