The December Martha Stewart Living has a leek and parsnip soup recipe which I found perfect considering those are the items coming out of the garden right now. I call it leek, parsnip and potato because potatoes are just as integral to this recipe as the leek and potatoes. Unfortunately I can not find the online version of the recipe, it seems while the issue is on newsstands they want you to have to go buy it to get the recipes.
First you cook down the leeks
The most interesting step is that you cover the leeks with parchment while cooking to keep in the moisture.
Once the leeks are soft you add in the parsnips, potatoes, 2 bay leaves and chicken stock. The recipe also called for water. I however did not have the amount of leeks the recipe called for so I reduced the amount of potatoes and parsnips proportionally and did not add any water. I also like a thicker soup. At the end after blending you add in just a little bit of milk.
We enjoyed the soup drizzled with a little olive oil along with a white cheddar and tomato jam grilled cheese. YUM!