RECIPE: Potato Leek Soup

A simple, but flavorful take on Potato Soup which usually contains carrots and celery, or bacon, cheese and scallions.

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.

INGREDIENTS:

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

PREPARATION:

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.

RECIPE: Cream of... Soup Base

I think perhaps it'd be impossible to calculate the number of recipes calling for "Cream of (insert chicken, mushroom, celery, etc. here) Soup". But, what if you don't have any on hand, or wish to avoid the high levels of sodium and food preservatives in store-bought canned soups? By simply using the main ingredient of your choice, the applications for this simple recipe are endless! 

INGREDIENTS: 

2 Cloves Garlic, Minced
1/2 Small Onion, Diced
1/2 c. *Main Ingredient, Diced
1/4 c. Unsalted Butter
1/4 c. White Flour
1 c. Whole Milk
3/4 c. *Chicken Broth
1 Tbsp. Olive Oil
Salt and Pepper, to taste

*Main Ingredient Suggestions: Mushrooms, Celery, Chicken, Asparagus, Broccoli, Potato
*Chicken Broth may be substituted with Vegetable Broth for Vegetarian/Vegan diet.


PREPARATION:

Sautee garlic, onion, and main ingredient in olive oil, set aside. Melt butter in pan over medium heat, whisk in flour until smooth, and cook for 2 minutes. Add broth, milk, and sauteed main ingredient. Bring to a boil, lower heat and simmer for 15 minutes, stirring frequently. Season with salt and pepper to taste.

*This recipe makes an amount equivalent to one 11.25 oz can of unprepared condensed national brand soup for substitution in recipes. Add an additional 1 1/3 c. milk to prepare soup as a stand-alone meal. May be frozen for later use.