Alison and I are about to have a go at this soup recipe we found. Pictures below so you can enjoy the journey from garden to wood cook stove to our tummies. Yummy.
Roasted Potato and Leek Soup
3 lbs russet potatoes, peeled and diced 1″
1 bu Leeks, cleaned and sliced
5 cloves garlic
2 Tbsp olive oil
4-5 sprigs of rosemary
salt and pepper
64 oz stock*
* stock: I used 1/2 vegetable stock and 1/2 water to keep the soup vegan, but you could
also use a good quality (preferably home made) chicken stock.
Preheat oven to 350 degrees. Peel and dice the potatoes. Slice the leeks in half lengthwise, cutting away the very dark green tough top pieces. Cut them into