Here at BuzzQuack, we’ve never planted leeks. We just don’t cook with leeks much. Though we are big soup eaters, this year was the first year we tried our hand at potato-leek soup, and the only reason we did was because we found two big leeks growing alongside the arugula in the garden.
What a surprise! And a mystery, too. We cannot imaging how they got there. We’ve never composted a leek, we’ve never planted leeks–what the heck? Someone else may have let a leek in a garden go to seed that blew over or was carried by a bird and dropped into our garden–but that seems unlikely. It’s all possible that they came in a packet of other seeds. But I didn’t plant any seeds in that area. So, it is my mystery leek.
I love a good mystery!
So, as I said, we made potato-leek soup!
Here’s what we did:
In a soup pot with a little hot olive oil, brown a pound of bacon (maybe this much is not necessary, but it never hurts to have extra crunchy bacon, right?). Leave a few whole, and cut the rest into bite sized chunks.
When the bacon is cooked, remove the whole pieces for garnish later.
Add chopped leeks (just the whites and a bit of the green) and a minced garlic into the bacon bites and drippings. When the leek is tender, add 2 white cubed potatoes, salt, pepper, and thyme. Sauté veggies for a few minutes, then add a pint of heavy cream or half-and-half. Make sure nothing sticks to the bottom of the pot.
You may like your soup chunky as it is, or you can blend it in a blender (we love our Vitamix) or use a stick immersion blender (we found a Cuisinart Smart Stick Immersion Hand Blender at Costco for about $30).