Wild leek soup is a classic Northern Michigan spring dish. And this recipe from Bliss Gardens Farm & Community Kitchen in Cross Village is one for the books.

If you’re foraging for leeks, be sure to follow these five tips for sustainable foraging.

Sunchoke and Leek Soup


  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 leeks (use wild ones if available) halved lengthwise and sliced crosswise
  • 1.5 to 2 pounds sunchokes, skin on, chopped
  • 2 stalks celery, chopped
  • 1 carrot, chopped
  • 3 cloves garlic, minced
  • Salt & pepper
  • 2 teaspoons dried or a handful chopped fresh, tarragon
  • 2 bay leaves
  • 5 cups broth, chicken or vegetable
  • Optional: seasonal greens such as arugula, spinach, or dandelion, chopped
  • Optional: sautéed chopped mushrooms or bacon for topping


Heat butter and olive oil over medium heat in soup pot. Add the leeks and stir and cook until translucent, about 4 minutes. Add the sunchokes, celery, carrot, and garlic. Season with salt and pepper. Turn heat up to high and sauté for a couple of minutes. Add the tarragon and bay leaves and cook another minute until fragrant. Add the broth and bring to a boil. Reduce heat to low and simmer until vegetables are tender, about 30 minutes.

Remove from heat and discard bay leaves. Reserve about 1/3 of soup in the pot and pour 2/3 into blender and blend until smooth. Add back to pot and stir. If desired, place a handful of greens in the bottom of each soup bowl before ladling in the soup. Add topping if desired and serve.

Find more spring recipes in MyNorth’s recipe guide!

More Northern Michigan Food & Drink

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Photo(s) by Todd Zawistowski