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
- 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.
- 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)
- Cook until the potatoes are soft, then season with tarragon, garlic powder, and dry mustard.
- 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.
- Delicious with a dollop of horseradish mustard.