Potato-Leek Soup

5 leeks, cut into thing rounds most of the way up until the green part becomes too tough

8 smallish potatoes, cut into small pieces (we used 1 blue potato, 2 red potatoes, 1 fingerling potato, and 4 German Butterball potatoes)

A small head of garlic, minced

2 small onions, chopped fairly small

1  carrot, grated

Generous pinch of tarragon

1 teaspoon garlic powder,

Just under a teaspoon dry mustard

salt & pepper

Frozen parsley


  1. Put all the vegetables in a soup pot with a light coating of oil and about an inch of broth and cook until the onions start to soften.  Add salt and pepper.
  2. Add 6 cups of stock (we used partly bouillon and partly our own frozen stock-thanks to Mary at Harvest Kitchen for the idea of saving all of our cooking scraps like potato skins and carrot tops to make stock)
  3. Cook until the potatoes are soft, then season with tarragon, garlic powder, and dry mustard.
  4. Finally, turn off the heat, stir in a handful of parsley (ours we frozen raw this fall, but fresh would work as well) and eat with cheese, bread, or whatever you like on your soup.
  5. Delicious with a dollop of horseradish mustard.


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