What Makes A Well Drained Garden? Adding Leeks Of Course.

Sometimes it’s embarrassing to admit to the things you’ve never tried eating. In fact, before I became a gardener there were so many delicious vegetables and greens that I most likely would have never given a second glance. Growing some of your own food is a great way to try new things and I’ve resolved to grow something new each year. The novel vegetable of 2011 (for me at least) was the leek. Ridiculous, I know.

Leeks are milder than their cousins, the onion and they add just the right flavor to potato soup. They are easy to grow and have no major pests. I grew mine from seed in containers, transplanted them into the garden in early Spring, and waited to harvest them until early September. If I had planned better, I would have planted a fall crop as well since they can take some frost, and apparently a few frosts add to the flavor.

Potatoes are also easy to grow, but having nowhere to store them, I decided to make soup and freeze it so that we could enjoy it throughout the winter. The first recipe I tried was a savory success. It combined a few homegrown ingredients, leeks and potatoes, as well as some dried chile’s that I had on hand from last years harvest, living up to its nickname of poor man’s soup. It also brought out some silliness as my kids and I were preparing the soup. I’d ask what kind of garden can’t hold water? My son would reply a garden with leeks. Get it? Hours of entertainment.

Potato-Leek Soup


Olive oil (to coat bottom of pot)

salt (to taste)

10 large leeks, washed and sliced

1 T of chile powder

11 cups of broth (water can be substituted for broth)

6 lbs Potatoes (I used a mixture of Yukon Gold and Kennebec)

4 bay leaves


Heat oil and salt in large stock pot.

Clean and slice leeks while oil heats up.

Add leeks to pot and cook until tender, about 7 minutes.

Once leeks have softened add chile powder and cook 30 seconds longer.

Add broth, potatoes and bay leaves to leek mixture. Cover and simmer until the potatoes are tender about 20-30 minutes.

Remove the bay leaves and purée with an immersion blender. Do not use a food process as it will make the potatoes ‘gummy’. Add water to desired consistency.

To store this soup, let it cool completely and pour small batches into 1-gallon freezer bags. I like these bags because they store nicely without taking up a lot of space. Plus they can be rinsed and reused. I was able to fill 5 1-gallon bags with enough left in the pot for dinner that night.

Potato-leek soup is absolutely perfect with slices of hearty bread and butter on chilly, rainy days. Sprinkle some black pepper on top of each bowl and enjoy!


About The Giving Garden

Shane Morgan is a landscape designer specializing in eco-friendly and edible gardens. A trained ecologist, she understands how to provide clients with beautiful, natural gardens to enjoy all four seasons, installed and maintained with minimal impact on the environment. She is an avid home gardener, committed to sustainable agriculture, native plant gardens, and helping others reduce their Carbon footprint.
This entry was posted in Edibles, Gardening, leek, Plants, potato, Potato-Leek Soup, Recipes, Soups and tagged , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s