Pic2: I use the white part only, plant the bottom part for regrowing
Pic3: cut and wash
Pic4: add water, cook
Pic5: all done - serve and enjoy
Pic6: partially blended
Pic7: leftovers for the freezer
Heat the butter.
Sauté the garlic and leek for 10 minutes over medium heat while stirring frequently.
Add the potatoes, bay leaves, thyme, S&P to the pot.
Add enough water / stock to cover it all and bring to a boil.
Cover and simmer over low heat for 10-12 minutes until the potatoes are very soft.
Remove the thyme sprig and bay leaves.
For the unblended version (Pic1+5)
- Stop here and serve.
I usually leave it like this. I like to have some texture from the leaves.
For the creamed version:
- Puree the soup with a stick blender until smooth.
frozen soup reheated
Pic8-10: reheating frozen soup
like onion soup
Pic11-13: with bread & cheese, like onion soup
prepared with milk or heavy cream
- Stir in milk or heavy cream.
Alternatively, add 1 tbsp. heavy cream to each bowl.
- Bring to a near-simmer.
Do not boil after adding cream.
- Adjust S&P to taste.
- Garnish with fresh herbs or bacon bits.
Elephant Garlic & Potato Soup
Elephant garlic is a bulbing leek variety. You can grow it in your flower garden.
“THEY” say that you can use elephant garlic like a spring leek. Well, you can tell "THEM" that it isn’t that simple. Apparently, desert-grown elephant garlic reeks.
I harvested some from the garden. I stored them for a few days in the refrigerator. The entire house literally reeked of them. I had to boil them for more than 4 hours, and then overnight the soup before the smell subsided to a more tolerable level.
I did tame the dragon in the end, but never again. Elephant garlic needs a lot more watering than I gave it if you want it to be tolerable for kitchen use.
Pic1: blooming elephant garlic
Pic15: load the pot
Pic16: simmer a long time to reduce pungency
Pic17: add milk & butter
Leek & potato soup on the internet
Pic10: unblended leek & potato soup
Pic11: creamed leek & potato soup