This is a great recipe for homesteaders! Potatoes and leeks are readily available in the winter, and very inexpensive. If you grow your own, potatoes and leeks are easily kept all winter long in a properly built root cellar in the basement. Leeks can even be mulched and overwintered outdoors right in the ground in climates with milder winters.
3 Leeks, sliced and rinsed
1 stick Unsalted Butter
6 c. Chicken Broth
3 c. Milk
5-6 Large Potatoes, diced
Salt and Pepper, to taste
Thyme and Rosemary, optional, to taste
Slice leeks up to about an inch above the white bulb portion, compost the tough dark green upper leaves. They have a tendency to get soil lodged between their leaves near the bulb, so be sure to thoroughly rinse!
In a large pot, melt butter and add leeks, and a dash of salt and pepper. Saute leeks in butter for about 15 minutes, or until they become tender. Add broth and potatoes to pot, bring to a boil. Season to taste. Add milk and simmer for about 45 minutes, or until potatoes are tender.
Use a potato masher to mash some of the potatoes for a smoother consistency, if desired. Makes about 6 meal sized portions.