Here is your dreary, rainy fall day pick-me-up: A recipe for nourishing and delicious Garden Potato Leek Soup! Of course you can use food from the shops, but striving for locally grown, or better yet your own-grown food, is the best!
I am very lucky to have a partner that loves to cook. Recipe credit goes fully to him!
Let's get right to it:
Garden Potato & Leek Soup
1. In a large pot, heat 2 tablespoons fat (we used cooking oil and butter) on medium heat until melted.
2. Add and sauté chopped onion (1 medium), garlic (2 cloves), carrots (1 medium), celery (2 stalks), and leeks (3 large). Note on the leeks, only the lower white portion is used, not the leaves.
3. Add 1 teaspoon sea salt and 2 tablespoons flour – stir and cook 3-5 min to make a roux*.
4. Add 1 ½ litres of water. For a trick to get your soup going faster, use pre-boiled hot water.
5. Dice 8 medium garden potatoes (white, red or variety of your choice!) and add to pot of boiling soup stock. (Add more water to cover potatoes if needed).
6. Boil until potatoes are soft when pricked with a fork.
7. Use an immersion blender to blend the soup once potatoes are done.
8. Add ¼ cup cream or whole milk and blend.
9. Add salt and pepper to taste.
10. Serve into soup bowls with grated cheese and chives or green onion to garnish.
* A roux is equal parts fat and flour that will add a lovely creaminess to your soup. Want to know more about making roux? Here is some extra info: Food Network - How to Make a Roux
Enjoy!
Starting the leeks indoors in February!
Harvesting the leeks and potatoes in November.
Enjoying the healthy home-grown meal (minus the chives, but with a slice of home-made bread! ...that recipe will be for another day!)
At Kinglet Consulting we help people enjoy the outdoors right outside their doors! Through well-designed yard space and by encouraging clients to grow food and flowers, it makes it easy to want to get outside and enjoy all your yard has to offer!
Get in touch to book your Garden Consultation!