Potateo, Leek Harvest & Soup

“Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home.”
– Edith Sitwell

It was a delight to dig up some late Winter potatoes and leeks. The American Flag Leeks and Kennebec potatoes added such delicious fresh flavor to this winter soup. I also baked a Rustic Italian Rosemary loaf, this crusty loaf was a delight to dip in the soup.

Roasted Garlic & Potato Soup

1 large garlic bulb
2 tsp olive oil
2 large leeks, thinly sliced
1 med. yellow onion, finely chopped
3 large potatoes, diced
5 cups chicken stock
1 bay leaf
2/3 cups coconut milk (light cream)
2 tsp nutmeg
fresh lemon juice
salt & pepper

1.) Roasted garlic in oven at 350 f for 20 mins
2.) Saute onion & leek 3 minutes
3.) Add roasted garlic, potatoes stock n bay leaf salt n pepper to taste cook 30 minutes
4.) Transfer to blender, blend smooth return to pot
5.) Add coconut, lemon juice and nutmeg
6.) Serve garnished with chives or parsley & nutmeg

recipe adapted from Carole Clements “Soups”