Recipe: Potato Leek Soup with Black Garlic

It’s time to harvest fresh leeks from the garden. Pair them with potatoes for an autumnal soup — then add black garlic to made it unforgettable!

Ingredients

• 3 leeks, scrubbed and chopped (white & light green parts)
• 1 Tablespoon olive oil
• 2 lbs. Yukon Gold potatoes, peeled and cubed
• 4 cups water or broth/vegetable stock
• 1 teaspoon thyme
• 1 bay leaf
• 1 head Quarter Moon Farm Black Garlic
• 1/4 cup fresh parsley, chopped
• 1 cup whole milk or 1/2 cup cream
• Salt & pepper, to taste
• Chives, chopped

Directions

1. Sauté leeks in olive oil in large pot until soft (5 to 10 minutes).
2. Add potatoes, water or broth, thyme, and bay leaf. 
3. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are soft.
4. Peel black garlic cloves and add to soup, simmering for another 5 minutes.
5. Use an immersion blender to quickly puree soup.
6. Add chopped parsley and simmer 5 additional minutes.
7. Stir in milk or cream to incorporate. 
8. Add salt and freshly ground pepper, to taste.

Serve as a first course, or as a main course along with a hearty salad. Top each soup bowl with chopped chives.