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Potato Leek Soup

Wow, it’s been a a while since I posted a recipe! I actually made this soup almost four weeks ago– right after the Saturday Farmer’s Market reopened. Everything in this soup was from the farmers market, except for the bacon. Sad to say, that piggy was factory-raised. (I’m currently trying to cut down on my non-organic meat consumption, which has lead to an almost vegetarian state. It’s kind of interesting! Good for my karma and my carbon footprint.)


  • .25 lb bacon, cut into 1″ strips
  • 1 whole leek, sliced thinly (feel free to use the green leaves– they take more washing, but I think they’re tasty!)
  • 4 2-3″ diameter new potatoes, cut into .25″ slices
  • 2-4 cloves of garlic, minced
  • 1 tsp ground dried thyme, or 1 sprig stripped and minced
  • .5 tsp paprika
  • 3 cups water
  • 1 cup yogurt
  • salt and white pepper to taste

In a large saucepan over medium heat, saute the bacon until it starts looking crispy and it has given up most of its fat. Add the leeks and garlic, and allow them to start caramelizing– once they start to look golden around the edges, remove the bacon, leeks and garlic from the pan, retaining the grease. Lightly fry the potatoes in the grease. Once the potatoes start to soften, pour off excess grease and return the bacon and the allium (the leeks and garlic!) to the pan. Allow to cook together for another minute or so, then add the water, seasonings, and the yogurt. Stir to combine. Cover and drop heat to a low simmer. Allow to cook for another 20 minutes or so, until the potatoes are quite soft. Lightly mash potatoes with a fork until they are broken into small pieces throughout the soup. Taste test for salt and pepper.

Serve hot on a cold day, or cold on a hot day. A satisfying soup– the yogurt keeps it from becoming too heavy.


I made this dish, along with some lovely saffron-lemon mashed potatoes, for lunch on Sunday. Very good reviews all around.

(I have a photo! It’s a nice photo, too! But my computer is being evil at the moment and won’t let me upload it…)


  • four large firm fleshed apples, cored and peeled
  • 1 leek, chopped
  • .33 lb bacon, chopped
  • 1.5 cup cabbage, chopped
  • 1 sage leaf, finely minced (roughly 1 tsp)
  • 1 sprig thyme, finely minced (roughly .5 tsp)
  • .5 cup white wine
  • salt
  • fresh ground black pepper

Preheat your oven to 375 degrees Fahrenheit.

In a large pan, fry your bacon until it is almost crisp and has given up most of it’s fat. Add the leek and cabbage and fry in the bacon grease until they are mostly cooked. Add the wine and the herbs and cover. Simmer, stirring occasionally, until the wine is completely reduced. Salt and pepper to taste

On a baking try, stuff each apple with a quarter of the dressing. (If one quarter doesn’t fit, do not force it! You could break the apple and have a jolly mess. Instead, just lay the leftover dressing around the base of it’s respective apple.) Bake for 30-35 minutes, until the apples are fork-tender.

Either serve one per person as a side dish, or two per as an entree. Very good with other veggies, and with rice or potatoes.

Dinner yesterday. It was heavenly! The herbs and spices on top seasoned the meat beautifully. Currently, for my much-belated lunch,  I’m eating cold lamb with fresh blueberries on top. Yum!

(Sorry about the poor image quality. What can I say, I’m a cook, not a photographer!)


  • 2.5-3 lb shoulder of lamb
  • 7-10 cloves garlic, peeled and sliced
  • 4 leaves fresh sage, finely chopped
  • 1 tbsp finely chopped fresh thyme
  • 1 tbsp finely chopped fresh mint
  • the juice of 1 lemon
  • freshly ground black pepper
  • 1 lb small new potatoes, washed thoroughly
  • 1 leek, chopped into .5 inch pieces

Preheat your oven to 425 degrees. Stab the top and sides of the lamb with the tip of a very sharp knife, and insert the garlic all over. Combine the other herbs, and rub thoroughly over the whole surface of the lamb. squeeze over the top the juice of the lemon, and also a few grinds of black pepper.

On the baking pan, create a bed out of the chopped leeks, roughly the same size as the roast. Place roast on top of the leeks, and surround closely with the potatoes. Roast in oven until a thermometer in the center of the shoulder reads 160 degrees Fahrenheit. The meat will be a pale pink in the center, and the vegetables will have soaked up all of the lamb’s juices, as well as imparting their own flavor to the lamb.

Let rest for five minutes on the serving platter before slicing. Serve with a lovely fresh salad for a holiday, or just a plain wonderful meal.

(I use a digital probe thermometer to check my meat, rather than roasting entirely based on time. If you don’t have a probe, I strongly advise you get one! They’re only about $20 at any kitchen supply store, and they have saved many a chicken of mine from becoming over-done, or coming out raw.)