We harvested our leeks right in time. It looks like the cold is here to stay finally and this super easy recipe is the perfect winter soup to warm you up.
I found a bunch of different recipes when I looked up this recipe so I combined several recipes according to what we had in the fridge and this is what I came up with. We made this recipe the same time we had a ton of gnocchi and on a whim I put some gnocchi in when I heated it up for lunch and it was delicious! Give it a try!
Quotes from the Farmer
This recipe is a result of planting something in the spring with no idea of how to use it later. The leeks were planted around the apple trees as a repellent for small critters. Most animals don’t like the pungent taste of plants like onions, garlic, or leeks. We did notice however, that later in the fall the bunnies got desperate and started eating anything slightly green. The leeks did last the longest and we were able to get a good harvest in mid December.
Yield: 8-9 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
8 Cups Low Sodium Chicken Stock or 6 cups Chicken Stock and 2 cups water
6 Russet potatoes, peeled and quartered
4 leeks (whites only)
1 1/2 tsp finely chopped fresh thyme
1/4 tsp smoked sea salt
1/4 tsp pepper
1 cup light cream
Directions:
Put the chicken stock, potatoes, leeks, salt, pepper and thyme in a large pot.
Boil until the potatoes are soft, 15 – 20 minutes. Poke them with a fork to make sure they’re soft and done.
Using an immersion blender or in batches use a blender and blend the soup until smooth.
Add the cream and simmer until the soup has thickened, about 20 minutes.
