I love leeks. They have a very rich but mild onion flavor.

I worked on this recipe yesterday and was pleased with the result so I thought I’d share. If you decide to try it, I hope you’ll enjoy!

What I didn’t show in this picture is something I learned part way through this process. After washing and rewashing the leeks every time I peeled back another layer and saw more dirt, I learned that if you cut them lengthwise, you can swish them in water and free-up the dirt by just washing them once. So in hindsight, I’d cut them lengthwise, wash them thoroughly the slice them as you see in the picture.

When you have them cut and thoroughly washed, saute them in 2 Tablespoons coconut oil. I wanted to make this soup dairy free, but I worried that the coconut oil might add a flavor I wouldn’t like. However, it didn’t detract at all, just added to the richness of the finished flavor.

While the leeks are cooking for about ten minutes, wash and chop your potatoes.

I used two kinds of potatoes, because these are two of the three varieties we grew in the garden last year! The Yukon’s are supposed to make things creamier and I knew I wanted that quality since I wouldn’t be adding any milk or cream.

Once the leeks are soft, add the potatoes to your stock pot.

Next, I decided to add some of our freezer corn and a jar of the chicken stock I froze for soups. I love using Adam’s peanut butter jars for freezing things! The wide mouth and thick glass make them ideal as long as you leave a good 1 1/2 – 2 inches head space at the top before freezing. I have had the sad experience of filling jars too full and then finding them broken as the water has expanded while freezing.

Once you add the stock, throw in a couple of bay leaves and 1 Tablespoon of Real salt. I don’t salt my chicken stock much, so it needs that much salt, but if you use stock that is salty, you’ll probably only want to add 1-2 teaspoons when you make this soup.

I let this simmer for about 30 minutes. {Actually, I left the heat up too high and had to add water back, since I was working on the computer and didn’t pay attention to the rumbling soup in the kitchen until it was too late!}

You can blend all or part of this soup with an immersion blender if you want it really creamy. I liked it as it was since it became pretty creamy on it’s own.

Before serving, I removed the bay leaves and shook ground multi-colored peppercorns on the top. We had a loaf of bread and a little salad and called it dinner. This is quite nourishing and has a comforting flavor and texture. Especially if you haven’t cooked with leeks before, I hope you’ll give this soup a try!

Happy dinnertime!

“The mission of Lioness at the Door is to uplift, strengthen and encourage women of all ages to magnify health, hope and happiness at home. We do so boldly, with humility and gratitude for the opportunity.”