Scrappy Forager's Adelaide Hills Potato Leek Soup

This is a practically free dish that I created when I received a challenge for spend-free October. Let's face it. I'm going to spend and enjoy it, but I love a challenge, so here we go.

In Spring, there is nothing quite like going outside and sharing our views with the kangaroos. Today, I was planning to do some gardening in our veggie patch, but a huge male roo was enjoying a nap under the wattle tree next to the garden, so I needed to improvise for lunch. Rather than grabbing the herbs from the lower garden, I harvested some wild violets and calendula to add some punch to this dish.

Never wanting food to go to waste, I cut up some potatoes that started to sprout, saving the eyes and some flesh to be replanted in the potato patch in a couple of days. I also saved 2cm of the root end of the leek and placed it in water, to be planted out in the garden next week, after it regrows some roots.

The chicken stock was made with the carcass of a rotisserie chicken. I set aside the bits and pieces of meat that were loosened in the stock, to use later for tacos. The delicious broth is used as the base to this meal.

Adelaide Hills Potato Leek Soup

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Servings: 5-6


· 1 Australian sized leek (they are bigger here! Around 3 cups chopped). Cut the root side and leave 1-2cm attached. Place in water to regrow roots and plant in the garden in 1 week.

· 2 Tablespoons butter

· 1 litre chicken or veggie broth

· 800 grams potatoes. Let your potatoes grow eyes! Chop off the eyes with a bit of flesh on them and set aside for 2 days. Then plant them in the garden for fresh potatoes in a couple of months. Chop up the rest of the potatoes and use for the dish.

· 1 teaspoon salt

· 1 teaspoon lambs herbs (marjoram, rosemary, thyme)

· 1 bay leaf

· ¼ cup violet leaves (you can substitute parsley if you don’t have any wild violet in your garden

· 1 teaspoon dried calendula flower petals (optional but I add them for their antioxidant properties)

· Sprinkle of hot sauce

· Pinch of crushed wild pepper (from the pepper trees on our property)

· Sour Crème - optional


1. Clean and cut the leeks – the smaller the better. Next toss them in a colander or salad spinner and cover with water. Spin to remove any remaining dirt.

2. In a soup pot, melt butter and add leeks. Simmer until soft – around 10 minutes in a covered pot. Make sure they don’t brown.

3. Dice the potatoes and add to the pot.

4. Add broth.

5. Add remaining ingredients.

6. Simmer covered for 40 minutes.

7. Puree in a food processor.

8. If you like, you may add a dollop of sour crème in each serving, but it tastes just amazing without it too.

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