Cold weather in November and too many hard frosts in a row made it necessary to pull out all the remaining leeks in our small garden. As it turned out, this was way too many leeks to use up fresh so I chopped and froze some for later. I did use a large number of them fresh, along with many heads of homegrown garlic to make this warming, healthy, easy soup. It freezes very well too, and for those who will eat croutons, that dresses things up indeed! We put chopped onion greens on top - or even a drizzle of olive oil if you eat that.
5-6 medium leeks, washed, chopped
1 zucchini- chopped
1-2 teaspoons summer savory
1-2tsp dry thyme
1tsp black pepper (add to taste)
1-2 tsp salt (can be added to taste)
3-4 creamy potatoes chopped - Yukon gold or chieftain or other variety
6-8 cups water
Prepare leeks - slicing lengthwise to rinse between the layers and get all the dirt out! Cut off the tough dark leaves and save for making some other broth. Chop the more tender white and pale green parts and toss in a large pot with all the peeled garlic, zucchini, potato, herbs, seasonings and water. Bring to a boil, then cover and simmer for about 20-35 minutes until all is cooked thoroughly. Blenderize or use a wand blender until all is puréed smooth. That's it!