Enjoy this delicious recipe for potato and wild leek soup after a glorious day of foraging in the sun-dappled springtime woods.
- 4-6 slices bacon (optional)
- 4 cups chopped wild leeks, including greens
- 4-5 diced red potatoes
- 3 tablespoons flour
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
In a large skillet, fry bacon until crispy. Set bacon aside. Add leeks and potatoes to the skillet; fry on medium-low heat until leeks are tender. Sprinkle with flour; stir until flour is absorbed. Stir in chicken broth and simmer until potatoes are tender. Stir in cream and heat thoroughly. Add crumbled bacon and salt and pepper to taste. Garnish with chopped leek leaves if desired.