Wild leek & potato soup
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I’m back from a fabulous yet very busy week in Portland, and boy do I miss it. If you haven’t been following the #VVC2013 madness on Twitter, Instagram or Facebook, I encourage you to check it out. Apart from memorializing the enormous swag bags we received this year, participants have been sharing their thoughts on the many workshops and panels over the three-day conference as well as photos of their reunion with new and old blogger friends from around the globe.
Just like everyone else, I had a blast. Although I’m super shy at large group events like this one, I did hang out with some pretty awesome people and I came home feeling a renewed sense of motivation for my blog and other outreach projects. I spent the week with my favourite travelling partner, Lisa, and we were able to fit in some great brainstorming sessions over mugs of chai lattes and vegan cinnamon rolls. The week could not have been better.
As much as I loved being away, I did miss my kitchen, my husband and my cats.
I came home to a very wet and rainy Toronto last night, and both hubby and I were craving soup. There was very little in my fridge except a few potatoes and a large bag of fresh wild leeks that hubby had harvested at the cottage a day earlier. Naturally, I started envisioning a new recipe, and with just one day left of my vacation I got to work creating this very simple yet warming meal—a perfect welcome home. Enjoy!
PrintWild leek & potato soup
Yield: 6 servings
Ingredients:
- 1 garlic clove, minced
- 30 small wild leeks, chopped (white parts only)
- 4 medium red potatoes, cubed
- 6 cups vegetable stock
- 1 tsp minced fresh thyme
- 1/8 tsp cayenne pepper
- salt & pepper
Directions:
- Heat a stock pot over medium heat. Cook the garlic and wild leeks with a splash of water until soft, about 5 minutes. Add more water as needed so they don't stick to the bottom of the pan.
- Add the remaining ingredients. Bring to a boil and then reduce heat to a simmer. Cook for about 20 minutes, or until the potatoes are cooked through.
- Remove the pot from heat and allow to cool for a few minutes. Blend the mixture in a high-speed blender in small batches until smooth. Serve immediately or store in mason jars in the fridge.
Wild leeks are much smaller than regular ones—they are about the same size as green onions. If you're using regular leeks, this would be equivalent to about 2 of them.
