Potato and Wild Leek Soup |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Leeks (some call them ramps ) grow wild here in the foothills of the Alleghenies. I adpated this from a recipe that I found online. The ingredient list below says ramps because Recipezaar kept changing it from wild leeks to leek which is a completely different vegetable. Ingredients:
1 large-bunch ramps (wild leeks-recipezaar wouldn't recognize it) |
3 lbs potatoes |
1 tablespoon butter |
1 teaspoon kosher salt |
4 cups water |
2 cups milk |
4 bouillon cubes (vegetarian chicken flavored) |
pepper, freshly ground to taste |
Directions:
1. Scrub and dice potatoes, skin and all.
2. Melt butter in a 5 quart pot, add diced potatoes and salt and saute till lightly golden.
3. Add water and bouillon cubes, simmer.
4. Wash and trim the leeks.
5. Using kitchen shears snip half of of the leeks into small pieces and add to the pot.
6. Simmer till potatoes are tender.
7. Blend half the soup with a stick blender or in a regular blender till creamy and thick. Add back into the pot.
8. Add milk slowly. Heat till once again hot but not boiling.
9. Snip the remaing leeks into the pot, do not boil, just keep warm.
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