Beth's Wild Leek and Potato Soup
Ingredients
- Olive oil
- 4 cups wild leeks, chopped
- 5 cups red-skinned potatoes, diced
- 3 tbsp flour
- 4½ cups broth
- 1 cup cream or milk
- Salt and pepper, to taste
Directions
- Sauté the leeks in olive oil in a large heavy-bottom pot until tender (about 5 minutes)
- Sprinkle with flour and stir until it is absorbed
- Stir in the broth, bring to a boil, reduce and simmer until potatoes are tender (about 7 minutes)
- Stir in cream
- Season with salt and pepper, to taste
- Leave chunky or partially blend with a hand blender
*Serve with a pile of bacon on top, if you’re feeling meaty
A little more about this recipe...
My sister-in-law, Zoe, is an incredible cook who keeps the most treasured recipe cards—some of which I’ve been lucky enough to receive over the years. We both love harvesting wild leeks in early spring, and this soup is her take on a classic potato leek recipe, made with foraged wild leeks from her homestead in Perth, Ontario.
Inspired by her, I’ve started making it using the leeks that grow around my home in the Kawarthas. As she says in the recipe, harvesting the leeks is the most time-consuming part—but it’s also the most fun.
