“A nice spring treat, this recipe uses leaves only, wild leeks take 7 years to reproduce and over harvesting from the bulbs have wiped them out in some areas.”
IngredientsNutrition1 onion (chopped)2 slices thick-cut bacon (chopped)1⁄4 cupwater5 garlic cloves (pressed)5 mushrooms (chopped)2 stalkscelery (chopped)2 ounces chopped spinach1 carrot (grated)10 cupsbeef stock5 potatoes (grated)1 1⁄2 teaspoonsground thyme1⁄4of a whole nutmeg (grated)1 1⁄2 cupswild leeks (chopped)500 gkielbasa1 cuphalf-and-half cream1⁄3 cupsour cream1 cupcheddar cheese (grated)
DirectionsPlace onion, bacon, and water in a dutch oven and cook until water is evaporated then sauté until onions are translucent.Add garlic and mushrooms. Sauté for 1 minute.Add spinach and celery. Sauté 1 minute.Add stock to cover and then potatoes and carrot.Add remaining stock and spices, bring to a gentle boil then reduce to a simmer for 10 minutes.Add kielbasa and leeks and simmer for 5 mins.Remove from burner, add remaining ingredients and salt and pepper to taste.
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