I wasn’t planning to post this.
I was planning on following another recipe to the ‘T’.
I didn’t take photos (except for this one on my phone).
It wasn’t on my agenda.
But I had at least 3 people ask me for the recipe when I posted my Instagram and I wound up completely altering the recipe I thought I was going to follow soooooo…
Every year we try to go to Miller Farms to pick pumpkins and vegetables. Sometimes it’s cold, sometimes it’s muddy but regardless…it’s always so much fun! We pile on a trailer on the back of the tractor and they take us around to each different crop to pick vegetables. The kids get to see where their food comes from and we ‘mamarazzi’ get plenty of photo ops!
Yes, all of those people actually belong to us!
Just brush off the dirt, peel and let ’em eat! Doesn’t get any fresher…
Driving off into the sunset…on a trailer 🙂
My favorite part though? Making potato leek soup with our fresh pickings.
Here’s how I made this DELICIOUS batch:
32 Oz. Chicken Stock (ours was gluten free)
1 – 1 1/1 lbs of potatoes*** cleaned and cut into big chunks
4 Leeks cleaned and cut (here’s a great tutorial on how to clean/cut leeks and which part to use)
1 Bay Leaf
2-3 tsp of fresh, chopped thyme (I used lemon thyme – SO GOOD!)
Salt and Pepper to taste
Hot Sauce or Red Pepper Flakes (to taste)
1/2 C Grated Parmesan (if you’re not dairy free)
***We used new potatoes because that’s what the ground gave us and they worked GREAT! Most recipes call for Russet.
Combine all ingredients in a stock pot
Bring to a boil and then reduce to simmer. Cook for about 30-40 minutes or until potatoes are cooked. Remove the bay leaf. Use an immersion blender to blend your ingredients. Taste test, add more spices if necessary (we used a lot of potatoes so I added more s&p). Ours was initially a little too thick so I wound up adding some water as well to change the consistency.
Serve and enjoy!