Wild Leek and Potato Soup

 


I love this soup and make it a bit differently each time I make it.  Next spring, go find some wild leeks and whip some up yourself!

-12 small, white potatoes, unpeeled and diced
- 2 and 1/2 cups washed, thinly sliced leeks (white part only), reserving the tops
- about 20-30 green leek tops
- 6 (?) cups chicken broth or water + bouillon (I always wing this)
- 1/4 - 1/2 cup fresh or frozen chopped parsley (I used herbs frozen from summer in this)
- 1 tsp. fresh, chopped thyme
- dried thyme, additionally, to taste
- dash of ground cayenne
- salt (1- 2 tsp.) and freshly ground black pepper, to taste
-fresh garlic, minced and sauteed in a bit of olive oil, or garlic powder, to taste

-fresh chives, chopped, for garnish
- If you have bacon, USE IT.  Crisp it, crumble it, and top your soup with it.  And instead of sauteing the garlic in olive oil, for the love of Pete, USE BACON GREASE. Drizzle some into the soup, too, please, and think of me.

Cook potatoes in salted water until done.  Saute leek bulbs and garlic in olive oil until soft.  Simmer herbs and spices in chicken broth until heated through and then add the drained potatoes, sauteed garlic, and sauteed leeks.  In a blender or food processor, puree the green leek tops with some water and then add to the soup mixture.  Working in small batches with a food processor or blender or using an immersion blender, blend the soup until smooth, adding flour or additional broth/water as needed to achieve desired consistency. Finish off with more spices, if desired, to taste.  Top with crumbled bacon (if you're so lucky) and fresh chives and serve with buttered, crusty bread.