Creamy Wild Leek Soup

A nice spring treat, this recipe uses leaves only, wild leeks take 7 years to reproduce and over harvesting from the bulbs have wiped them out in some areas.

• Ready In: 35 mins
• Serves: 10
• Yields: 1 Gallon

Ingredients

• 1  onion (chopped)
• 2  slices  thick-cut bacon (chopped)
• 1⁄4 cup water
• 5  garlic cloves (pressed)
• 5  mushrooms (chopped)
• 2  stalks celery (chopped)
• 2  ounces  chopped spinach
• 1  carrot (grated)
• 10  cups  beef stock
• 5  potatoes (grated)
• 1 1⁄2 teaspoons  ground thyme
• 1⁄4  of a whole nutmeg (grated)
• 1 1⁄2 cups  wild leeks (chopped)
• 500  g kielbasa
• 1  cup half-and-half cream
• 1⁄3 cup sour cream
• 1  cup cheddar cheese (grated)

Directions

1. Place onion, bacon, and water in a dutch oven and cook until water is evaporated then sauté until onions are translucent.
2. Add garlic and mushrooms. Sauté for 1 minute.
3. Add spinach and celery. Sauté 1 minute.
4. Add stock to cover and then potatoes and carrot.
5. Add remaining stock and spices, bring to a gentle boil then reduce to a simmer for 10 minutes.
6. Add kielbasa and leeks and simmer for 5 mins.
7. Remove from burner, add remaining ingredients and salt and pepper to taste.