Just Another Meatless Monday #31 Potato Leek Carrot soup

I grew leeks this year! After last year's dismal attempt this year was a success, perhaps it was too hot last year and perfectly cool and rainy this year? At least a new continuous rainy day record had something good to show for it. Ahhh but what to do with leeks? Only potato leek soup seemed right for this blustery cold day, except some baby baby carrots snuck in to. The only thing not grown locally was the flour, salt and pepper.

Potato Leek Carrot Soup
2 TBSP butter
4 leeks
1 pound new potatoes
1 cup real baby baby carrots
2 cups veggie broth
4 cups milk
1/2 cup flour
salt and pepper to taste

in a dutch oven melt the butter over medium heat
meanwhile clean leeks and discard the tough green stems(or save to make veggie broth)
chop the white parts of the leeks and add to butter
cook until translucent


while they are cooking clean and chop potatoes to bite size
clean real baby carrots by trimming root end and removing the green tops if attached
when leeks are translucent add the potatoes and carrots
cook and stir 5 minutes more
add broth raise heat and bring to a boil, reduce heat and simmer until potatoes are easily pierced with a knife
add 3 1/2 cups milk stir well
mix remaining milk with flour in a jar
pour into the soup stir continuously until the soup is thick then cook one minute more
add salt and pepper to taste

I served this with fresh hot homemade bread and some killer chevre my husband came home from church with. He also brought me a quart of goat milk and I'm thinking I might just make some cheese with it too. Thanks Anna for the cheese and milk, what a lovely surprise!

cheese!

Did you go vegetarian this week? Want to try? Well check out the link party below! All I ask is:

• you grab the turkey button
• link to a post in your blog, not your entire blog please!
• leave a comment if you can
• and definitely check out the other links!!

mmmmmm yummy!