Potato leek Soup

The Autumn harvest brings the perfect ingredients for making delicious, creamy soups and chowders. Blending some basic ingredients can provide you foundation for a huge variety of wonderful soups. Some of my favorites are Mushroom Barley, Spicey Carrot & Sweet Potato, Roasted Tomato & Garlic and then there's Potato Leek Soup. Clearly an all time favorite around my kitchen. Truth be known, if I could get away with making a different soup every day, I could be one very happy camper. I simply love soups! But for this pretty simple concoction, the fresh leeks are the shining star and oh so yummy. Use whatever veggies you have on hand.. the more that's added, the better the pot.
What I like about leeks is that there is very little waste and they are just so tasty from tip to tail. For this soup I use almost the whole leek and save the darker tips to add to another dish.



Potato Leek Soup




6-8 mid size leeks, cleaned thoroughly & chopped
2 large onions, sliced
2 shallots, diced fine
3 garlic cloves, smashed
1 zucchini, cubed
1/2 bunch Italian kale, chopped
3 carrots, cleand & cut
4 scallions, diced
1 summer squash, cubed
7-8 potatoes, peeled & cubed ( I used red & white New potatoes and Yukons)
1/4 stick unsalted butter
2 cans low salt chicken or vegetable stock
low fat milk or light cream
sea salt & ground pepper to taste

Saute cut leeks, onions, shallots, & garlic in butter about 5-6 minutes. Rinse and cut up all your vegetables. Add to the pot with 2 cans chicken stock. Cover, and bring to a low boil and cook until vegetables are just tender. Remove cover and cool for 10 minutes. Pour vegetable mixture into Cuisinart or blender & give it a whirl until just smooth. Return it to your pot & add low fat milk (not much) or if you must.. light cream! Season to taste. Serve with Syrian bread triangles, or nice crusty bread, Serve warm or cold. Enjoy!

Leeky Onion Soup

Sadly, this week my two farmers markets came to a close and I'll be missing all of my vendor buddies, fresh produce and even though it is a lot of work I really enjoy each week at them both. I've been busy these weeks doing our Autumn festivals.. Chili Festival, Pumpkin Fiddle Festival, Harvest Moon Festival, Apple Festival and this long holiday weekend yet another one. But that's it! Well, at least until Xmas :o)
So here was my chance to pick up some of my favorite Fall veggies.. carrots, kales, parsnips, spuds, winter squash and some leeks. They just looked too tempting to pass on by. I bought 8 of them and they sat in the fridge until last night. We're seeing some chillier nights here lately, so I decided to make a pot of my Leeky onion soup. It's a pretty simple concoction, but oh so yummy. Use whatever veggies you have on hand.. the more that's added, the better the pot.
What I like about leeks is that there is very little waste and they are just so tasty from tip to tail. For this soup I use almost the whole leek and save the darker tips to add to another dish.


6-8 mid size leeks, cleaned thoroughly & chopped
2 large onions, sliced
2 shallots, diced fine
3 garlic cloves, smashed
1 zucchini, cubed
1/2 bunch Italian kale, chopped
3 carrots, cleand & cut
4 scallions, diced
1 summer squash, cubed
7-8 potatoes, peeled & cubed ( I used red & white New potatoes and Yukons)
1/4 stick unsalted butter
2 cans low salt chicken or vegetable stock
low fat milk or light cream
sea saltm ground pepper to taste




Saute cut leeks, onions, shallots, & garlic in butter about 5-6 minutes. Rinse and cut up all your vegetables. Add to the pot with 2 cans chicken stock. Cover, and bring to a low boil and cook until vegetables are just tender. Remove cover and cool for 10 minutes. Pour vegetable mixture into Cuisinart or blender & give it a whirl until just smooth. Return it to your pot & add low fat milk (not much) or if you must.. light cream! Season to taste. Serve with Syrian bread triangles, or nice crusty bread, Serve warm or cold. Enjoy!