Creamy Wild Leek Soup

Submitted by alleycatb

"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: 35mins
• Ingredients: 17
• Yields: 1 Gallon
• Serves: 10

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.