Wild Northerner Magazine Spring 2017 - Page 17

Cream of Leek and Potato Soup

1 small bunch of wild leeks (or one large leek from the grocery store), chopped

4-5 large potatoes, peeled and cubed

8 cups chicken broth

¼ cup butter

¼ cup flour

2 cups milk

1 tsp salt

1 tsp pepper

1 tsp parsley

½ tsp nutmeg

Olive oil


Heat a large sauce pan to medium heat, add a drizzle of olive oil.

Fry the leeks until tender (about 3 minutes).

Add the broth and potatoes, turn heat to low and let simmer.

In a separate small sauce pan, melt the butter. Mix in the flour until a paste forms. Don’t burn!

Slowly add the milk to the butter/flour mix, whisking well after each addition.

Keep whisking, and continue to slowly heat the mixture until it begins to thicken. Once sauce is thick, turn off heat (leave on warm burner).

When potatoes are cooked through (but not too soft) transfer half of the broth mixture to a blender and puree.

Return puree to the large pot.

Add the milk sauce, add spices, stir well.

If you like it rich, top generously with grated old cheddar cheese and crumbled bacon. If you like it basic, keep thing simple with a dash of parsley. Either way, you can’t go wrong with a fresh loaf of bread.