Whenever I make stock I end up with 8 quarts. This is of course because I can only can 7! So instead of freezing the eighth quart I usually make something with it while it is fresh. Having just been to the farmers market to pick up some leeks and potatoes, I thought what better than a nice, wholesome, in-season soup. Given that I had also just roasted a chicken, I added some of that too!
Potato Leek Soup.
2 T coconut or olive oil (I used one of each)
1 small onion, diced
3 large leeks (hard green parts removed), sliced and rinsed well
3 medium red potatoes, diced
3 cloves of garlic, finely chopped
1 t kosher salt
1/2 t fresh cracked black pepper
1/2 – 1 t dried thyme, crushed
4 T AP flour (can remove to make gluten free)
3 C chicken stock (I use homemade and it has a little smokiness to it)
1 C shredded chicken (optional)
1 C milk (I used 1%)
Heat a 3 quart or larger stock pot over medium heat. Saute onion, leeks and potatoes for 10 minutes, until onions and leeks start to soften down.
Add garlic, salt, pepper and thyme and saute one minute longer. Sprinkle with flour and mix to combine, sauteing for about 1 minute. Add chicken stock and bring to a boil. Reduce heat and simmer, covered for 20-25 minutes or until potatoes are very tender. If desired using an immersion circulator, puree leek mixture (I do about 3/4 of my mixture and leave some chunks for texture). Add chicken and milk. Mix to combine and allow mixture to heat through for 5 minutes. Do not boil. Serve with some crusty croutons or a sprinkle of Parmesan (or both like we did!).