If you have access to fresh leeks, why not try making some leek and potato soup? Leeks are (at least to me) like scallions on steroids. The super version of an onion with a more subtle taste. Paired with the richness of a potato, it lends to a fantastic soup. The addition of thyme to this soup really enhances the overall taste.
Leek & Potato Soup
2 pounds fresh leeks, well cleaned and trimmed *using white/stem parts only
4 cups peeled, sliced russet potatoes, (or 1 quart home-canned plus the water from jar)
4 cups vegetable or chicken broth (or 1 quart homemade stock or broth)
1 cup water **if using fresh, uncooked potatoes
1 cup milk
2-3 Tbs Tapioca Flour (to thicken)
3 Tbs butter
Thyme, Salt & Pepper to taste.
Melt butter in large soup pot and add well cleaned sliced leeks, trimmed free of branched out, leaf tops. (Use only the white part - stem of leek *I do cut a small amount up into the light green.) Saute until wilted, about 5 minutes. Place potatoes in pot with leeks and stir in all broth/stock. Bring to a medium boil for 15 mins (**longer if starting with uncooked potatoes, also add an extra cup of water if starting with uncooked potatoes, cook potatoes until fork tender) Homemade canned potatoes are already cooked thus, not needing a longer overall cook-time. In a separate cup add milk and tapioca flour, whisk well until tapioca is fully incorporated into milk. Pour the milk mixture into soup pot. Add thyme, salt and pepper to taste. Lower heat to simmer and cook a final 10 minutes. Serve Hot.
Recipe & Photos by: Diane Baker for Canning and Cooking at Home