Leek & Potato Soup with Garlic Cheddar Biscuits

Day 316

Leek & Potato Soup with Garlic Cheddar Biscuits

Blogging

Back to regular blogging. I sort of schwagged out this summer, and I can't say I would commit to a blog during the summer months again, because summer is busy, and non-routine, and hectic. Some days we didn't even eat supper, and many meals were had without a single thought of snapping a photo, notably when I wasn't eating at home, or was grabbing something quick to have before taking off to do stuff.

The blog is to be over on October 18, 2015 to complete the one year of blogging. That leaves only 49 more meals. Are you sad? Or relieved? I intend to continue blogging anything worthwhile in either a new blog or in my Favorite Recipes blog but will not be continuing this one. No more Egg Salad Sandwiches - unless we stumble across a new, ingenious recipe for them that I feel must be preserved.

The Garden of Laura

So, we have been eating a lot from the garden. There is just so much food out there, it's actually challenging to not let it go to waste. We are just about to get into some serious pickling and preserving and the freezer needs to be cleaned out to make room for whatever we can freeze. But, mainly, we're eating it. Like, every day.

The garden

Leek & Potato Soup

Everything in this soup is from our garden, with the exception of the olive oil, cream and water! Which is good, because after paying bills there wasn't much left for groceries in this cheque.

Prepping veggies

Veggie Broth
7 - 8 cups water
3 small onions, halved
2 bay leaves
1 sprig of rosemary,  snipped up
3 sage leaves, snipped up
2 large sprigs of oregano, snipped up
6-inch frond of fennel
8 celery leaves plus a bit of stalk
2 large carrots, cut into 1-inch pieces.

Fresh herbs

Simmer 1 hour, strain. Pick out the carrots and onions, throw in blender with 1 cups of water.

Carrots

Leek & potato soup in progress

Vegetables
Saute in 2 tbsp olive oil:
4 leeks, sliced thinly
2 large shallots, minced

Chopped leek & shallot

Leeks (on top)

Cook separately and strain when tender:
2 cups fingerling and tiny red potatoes, diced

Fingerling (& other small assorted) potatoes

Add the broth to the sautéed leeks and shallots. Cook the potatoes separately until tender and add at the end. 

Remove 2 cups of the soup and puree in the blender; add back to the soup.

Adding the pureed veggies back to the soup 

Toss in:
3 cloves garlic, minced
2 tbsp fresh flat-leaf parsley

Add:
2 cups coffee cream

Leek & Potato Soup

Garlic Cheddar Biscuits

JP's Big Daddy Biscuits

Laura used this recipe but added the following to it:
2 tbsp dried parsley
1 clove garlic
2 tbsp finely-snipped chives
3/4 cup cheddar

Then she used about 1/4 cup melted butter and 2 cloves garlic, mixed, to baste the top of each biscuit because she didn't feel as though JP's version was quite sinful enough.

Garlic Cheddar Biscuits

Reviews/Comments
Laura did not let me down. I was super excited for this tonight, as it combined two of my favorite things: soup and potatoes. These were the best damn biscuits Laura has ever made!

Me: 10
Laura: 10
Missy: ?