Creamy Wild Leek Soup

Chef’s Note

“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)
  • 14 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 12 teaspoonsground thyme
  • 14of a whole nutmeg (grated)
  • 1 12 cupswild leeks (chopped)
  • 500 gkielbasa
  • 1 cuphalf-and-half cream
  • 13 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.
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