Recently we had brewed up a delicious potato-leek soup, which was soon devoured by the family. We had it for dinner one night, and the next day served up the leftovers for lunch, along with grilled biscuits, at our Aunt Peg’s, on the day she got home from the hospital (she broke her leg, badly, on Christmas Eve).

When our dear friend Kittywitch offered us some produce from the winter farm store, our first thought was: leeks! So BlackLion made up another batch of soup today, to share with the homeschool group. Again it was yummy, and very well received! This time we enjoyed it with our friend Mike’s awesome crusty bread. Here’s our easy soup recipe for you to enjoy on a cold winter evening:

Winter Potato-Leek Soup

5 large potatoes, diced
4 large leeks, sliced (white and light green parts only)
6 c. water
2 T. butter
2 c. milk
½ c. heavy cream
2 T. soy sauce
2 t. marjoram
1 t. thyme
½ t. dill
½ t. parsley
½ t. salt
1 T. corn starch
pepper to taste

In a large pot, put the potatoes, leeks, butter and water on low heat. Let them cook just below a simmer for 30 minutes to an hour, creating a flavorful stock. Add the remainder of the ingredients and let simmer for 15-20 minutes.