We grew a bunch of leeks this year and I wasn’t sure what to do with them. I found this great recipe for pressure canning potato leek soup.  The day before canning, I boiled a 5 pound chicken for a few hours with onion and carrot to make a delicious broth.

On the second day, I harvested, cleaned, and cut up the leeks.
I also peeled and diced up the potatoes.

The soup is delicious as is. The instructions say that you can also use an immersion blender and blend the soup, add a little cream and serve.

In addition to the thirteen pints of soup the recipe made, I also had some extra chicken broth and leeks that I canned for adding to other recipes such as soups, stuffings, or anything that requires broth. The leeks have a much milder flavor than onion and will work in a variety of recipes.

I’m looking forward to this delicious soup in the middle of winter!