>> 3 large leeks
>> 4 wild leeks
>> 4 tbsp wild leek powder (see notes below)
>> 2 tbsp butter
>> 4 cups vegetable broth
>> 2 pounds potatoes, peeled, diced into 1/2-inch pieces
>> 1 teaspoon dried thyme
>> 1/4 cup chopped fresh parsley
>> Black pepper and garlic powder to taste
Cut off the roots of the store bought leeks. Cut the leeks lengthwise, fan them open under running water to dislodge any dirt. Cut off the tough dark green tops and compost (or freeze for making stock). Finely cut the leeks with the wild leeks.
Melt butter on medium heat in a 3 to 4 quart thick-bottomed pot. Add the leeks, stir to ensure they are covered with the butter.
Cover the pot and reduce the heat to low, cook for 5 to 10 minutes until the leeks are softened. Check to make sure the leeks are not browning.
Add the broth, diced potatoes, and thyme to the pot. Increase the heat to high to bring to a simmer, then lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes are cooked through.
Remove from stove and let cool slightly. Use a blender to blend about half of the soup if you want a chunky soup, or all of it if you would like your soup to be more smooth. Return to pot and over low heat, add spices and the parsley then let simmer for 5 minutes. If desired add more spices to taste.
If you have wild leek leaves, you can either dehydrate them or place on a drying screen. Once dried, grind them to a powder, then store for up to a year in a sealed jar, placed in a cool, dry location. If you do not have wild leek powder, then add two or three finely chopped wild leek greens (not the bulbs) to the soup.
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Recipe Category: Soups
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