Leeky Onion Soup

                


We're seeing some chillier nights here lately, so I decided to make a pot of my Leeky onion soup. It's a pretty simple concoction, but oh so yummy. Use whatever veggies you have on hand.. the more that's added, the better the pot.
What I like about leeks is that there is very little waste and they are just so tasty from tip to tail. For this soup I use almost the whole leek and save the darker tips to add to another dish.






 
   Leeky Onion Soup

 6-8 mid size leeks, cleaned thoroughly & chopped
2 large onions, sliced
2 shallots, diced fine
3 garlic cloves, smashed
1 zucchini, cubed
1/2 bunch Italian kale, chopped
3 carrots, cleand & cut
4 scallions, diced
1 summer squash, cubed
7-8 potatoes, peeled & cubed ( I used red & white New potatoes and Yukons)
1/4 stick unsalted butter
2 cans low salt chicken or vegetable stock
low fat milk or light cream
sea salt &  ground pepper to taste

Saute cut leeks, onions, shallots, & garlic in butter about 5-6 minutes. Rinse and cut up all your vegetables. Add to the pot with 2 cans chicken stock. Cover, and bring to a low boil and cook until vegetables are just tender. Remove cover and cool for 10 minutes. Pour vegetable mixture into Cuisinart or blender & give it a whirl until just smooth. Return it to your pot & add low fat milk (not much) or if you must.. light cream! Season to taste. Serve with Syrian bread triangles, or nice crusty bread, Serve warm or cold. Enjoy!