Ingredients
- 2 lb of leeks washed & sliced into coins
- 1.5 tbsp of butter
- 1 quart of stock, vegetable or chicken
- 2 large potatoes
- 2 tbsp of rinsed brown rice
- Optional - 1/4 lb of bacon chopped
- Optional - 1/4 lb of gouda cheese cubed
This soup is a Dutch classic. Leeks thrive in the sandy soil of North Brabant, the province bordering Belgium in the south of Netherlands. Traditionally, this soup is served with a type of dark rye bread covered in freshly made butter like this: Roggebrood
Pro tip: The leek tops can be saved and to make a rich stock. You can freeze them for later use.
Directions:
- Brown sliced leeks in the butter at the bottom of your pot or kettle
- Add stock and bring to the boil
- Add cube potatoes and brown rice
- Simmer for ~30 minutes or when brown rice is cooked
- Serve with optional chopped bacon and gouda cubes
Sign up for Again & Again farmstead’s newsletter for foodie knowledge share. They send a jammed packed newsletter every Friday during the growing season and additional fun emails occasionally through the winter.
