"Best" Garden Leek and
Potato Soup

While leek and potato soup is not new, this hearty, rich and rustic version beats them all! Fresh ingredients are key to big flavor.

6 tbls. unsalted butter
6 large shallots--peeled and chopped
6 large leeks--tops removed, wash
    thoroughly and slice into 1/4“ chunks
1 large carrot peeled and finely chopped
3/4 cup flour
7 cups chicken stock--preferably homemade
    or use high quality low salt store bought
6 small or 3 medium russet potatoes--washed,
    diced into cubes (no need to peel! )
1 small 8 oz can of creamed corn
Fresh thyme--a handful from the herb
    garden, then pull leaves about 1/4 cup
Fresh lovage--can substitute with leafy
    celery tops, but the lovage really gives the
    soup a bit more of a kick, about 3/4 cup
    roughly chopped (use only the leaves).
Salt and pepper to taste

Melt butter in large stock pot. Add peeled and chopped shallots, the prepared leeks and carrots. Toss together until vegetables are softened (do not brown). Toss in the flour a little at a time until wilted vegetables are well coated. Once mixed, add the stock and your potatoes. Bring to a slow simmer. Soup should begin to thicken up. Simmer soup on medium heat just until potatoes are cooked through. Finish off your soup with fresh thyme, lovage, and salt and pepper to taste. Simmer 7 min longer. Garnish with a few sprigs of lovage and cracked pepper.

Serve piping hot with a favorite loaf of crusty bread!

Recipes:

"Best“ Garden Leek and Potato Soup

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Garden Tip:

Lovage (Levisticum Officinale) is a wonderful addition to your herb/vegetable garden. It’s leaves and seeds are flavorful additions to soups and stews. Popular in Southern European cooking, this 3-9 foot tall perennial plant resembles celery in appearance and flavor, but with a bit more “kick”. It’s easy to grow and you will find yourself using its’ delicious leaves to give a different spin to some of your tried and true everyday dishes and vegetables too!