But forgot to blog about it!
It ended up taking the whole evening to make the stock, so I made the soup the following evening.
I had two bunches of wild leeks, and I cut them apart at the bottom of the leaf.
Sautéed the bulbs and stems along with a couple of onions, and then added the stock from the previous night together with some potatoes, cut into 6 to 8 pieces each, depending on the size of the potato. There were probably about 3 pounds of potatoes. Also added some black pepper. Would have added some nutmeg, but I seemed to have used it all up. Must remember to buy some more.
Simmered until the potatoes were cooked, and then roughly chopped and added the leek leaves to the mix, and cooked for about 5 more minutes.
Removed from heat, waited for it to cool a bit, and then used my stick blender to turn it into a homogenous soup.
It’s good hot, it’s good cold. I like it cold with a little drizzle of white truffle olive oil!
I’ve frozen it in two sizes: hefty meal and soup appetizer.