Best Wild Leek Potato Soup Recipes

Potato and Wild Leek Soup image

Provided by Barb 3663

Categories < 60 Mins

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

1 large-bunch ramps (wild leeks-recipezaar wouldn't recognize it)
3 lbs potatoes
1 tablespoon butter
1 teaspoon kosher salt
4 cups water
2 cups milk
4 bouillon cubes (vegetarian chicken flavored)
pepper, freshly ground to taste

Steps:

Scrub and dice potatoes, skin and all.
Melt butter in a 5 quart pot, add diced potatoes and salt and saute till lightly golden.
Add water and bouillon cubes, simmer.
Wash and trim the leeks.
Using kitchen shears snip half of of the leeks into small pieces and add to the pot.
Simmer till potatoes are tender.
Blend half the soup with a stick blender or in a regular blender till creamy and thick. Add back into the pot.
Add milk slowly. Heat till once again hot but not boiling.
Snip the remaing leeks into the pot, do not boil, just keep warm.

Nutrition Facts : Calories 187.1, Fat 4, SaturatedFat 2.4, Cholesterol 12.5, Sodium 576.4, Carbohydrate 33, Fiber 3.8, Sugar 1.6, Protein 5.7

Potato, Bacon, Ham, & Ramp (Wild Leek) Soup image

Provided by Carolyn Chasteen

Number Of Ingredients 12

6 slice uncooked bacon, diced
6 c diced red or yukon gold potatoes (i don't peel them)
1 c diced ham
2 c diced onion
4 c water
4 tsp chicken bouillon granules or 4 cubes
1/2-1 tsp salt (depends on how salty the ham is)
1/2-1 tsp white pepper
2 c ramps (wild leeks), sliced or chopped (use both the green and white parts)
2 c milk (i used 2 %)
4 Tbsp flour
several pats of butter

Steps:

1. Sautee the bacon with the onion until the onion is translucent or almost tender. Add the water, bouillon, potatoes, ham, salt, and pepper. Simmer until the potatoes are tender.
2. Add the chopped ramps to to the simmering pot. Thoroughly combine the milk with the flour and add that to the pot too. Cook until slightly thickened, stirring occasionally. Serve hot with a small pat of butter placed on the surface of each bowl of soup.
3. Note: Regular cultivated leeks, found in most grocery stores, make an excellent substitute for wild leeks in this recipe but trim off and discard the tough part of the green tops if using them.

WILD LEEK POTATO SOUP image

Yield 12 servings

Number Of Ingredients 9

1 qt. - Wild leeks (or cultivated if you don't have wild leeks in your locale)
1 large onion
3-4 celery stalks (sliced thin)
2-3 carrots thinly sliced
2-3 cups of dice potato
Aprox. 2 quarts chicken stock
1 quart half and half
2 bricks cream cheese
2 sticks butter - not margarine - butter :)

Steps:

Dice leeks, onions and saute with butter (5 min), then add celery and carrot and saute for another 10 minutes or so.. Meanwhile, melt the cream cheese in a double boiler pan. Let cream cheese sit a room temp to soften, then add to double boiler (add a little milk to the double boiler so the cream cheese doesn't stick. Keep heat low/med and be careful not to let cream cheese boil. Add a little milk as needed to keep moist. Bring chicken stock to a boil. Have potatos cooking while you are doing all of this too. Drain potatos when they're done. In a large stock pot add sauteed vegetables, chicken stock, half and half, potatos and stir until they're happy. Add cream cheese slowly and stir in. Let contents simmer for about 10 minutes. You may garnish with fresh chives, ground pepper. This makes about 1 gal. of soup. Enough for everybody. Additionally, a grilled ham and cheese is wonderful with this soup.