“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.”
READY IN:
35mins
SERVES:
10
YIELD:
1 Gallon
UNITS:
US
IngredientsNutrition
1 onion (chopped)
2 slices thick-cut bacon (chopped)
1⁄4 cupwater
5 garlic cloves (pressed)
5 mushrooms (chopped)
2 stalkscelery (chopped)
2 ounces chopped spinach
1 carrot (grated)
10 cupsbeef stock
5 potatoes (grated)
1 1⁄2 teaspoonsground thyme
1⁄4of a whole nutmeg (grated)
1 1⁄2 cupswild leeks (chopped)
500 gkielbasa
1 cuphalf-and-half cream
1⁄3 cupsour cream
1 cupcheddar cheese (grated)
Directions
Place 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.