Last weekend I harvested about a million leeks from the garden. Since it was an unusually cool day, I decided to make soup. I intended to freeze most of it, but we managed to eat a ton of it throughout the week. It was tasty!
Potato Leek Soup
20 medium sized leeks, white and light green parts only, sliced and chopped (about 6 cups)
10 medium potatoes, peeled and chopped
2 very large sweet potatoes, peeled and chopped
12+ cups water
Heat about 3 tablespoons of oil in bottom of a large, heavy-bottomed pot. Add leeks, stir, then cover and cook on medium heat for about 10 minutes, stirring occasionally.
Uncover, add a few heaping spoonfuls of minced garlic, and continue to saute, about another 10 minutes. When the garlic leek mixture is starting to look all yummy and brown, add your potatoes and water.
Crank the heat until it boils, then turn heat down to a nice simmer until potatoes are soft. Add a generous amount of salt.
Blend with immersion blender to a smooth consistency.
Stir in a little heavy cream if you’d like.
Serve with fresh ground pepper, a drizzle of olive oil, and your favorite cheese on top.
(Whats left of the soup, I’ll freeze as-is and add in different things to make the soup more interesting each time I serve it – perhaps some white beans or some leafy greens, extra potato chunks or zucchini, maybe even chicken sausage.)