I have to admit, I don’t think I had ever a) tasted, or b) cooked leek and potato soup until just a few years ago. I’m not actually sure I’d ever had a leek before then! But my friends whom I gardened with raved about leek season, and about the soup in particular, and finally I got up the interest/nerve/time to try it. Or to look at recipes, at least!
Some recipes I like:
Alton Brown’s Leek Potato Soup Recipe
New York Times Golden Leek and Potato Soup
Serious Eats’ Food Lab: Potato and Leek Soup
I don’t know what I’d been waiting for, honestly! It was really fast and delicious. You can make it quite creamy or less so, but it doesn’t require any sort of fussing-over or precise measurement. Just cook and blend, and you can toss it in the freezer for later.
A basic ratio to use for this soup is 1 # leeks, 1 # potatoes (yukon gold or russets, or a combination of both), a knob of butter, 1 c. heavy cream (or half and half, or not), 1 qt chicken or veg stock, and some herbs (bay, or parsley/celery, or chives, though a touch of nutmeg can also be delicious!).
On our Facebook Live video, we used:
- 822g of yukon gold potatoes,
- 700g of leeks, and
- about 3T of butter,
- a quart of chicken stock,
- salt and pepper to finish
No cream! We’ll freeze this, as it made about 6 qts? of soup – which is more than we can eat in the next few days!
When we thaw and re-heat it, I’ll probably add about 1c of milk or 1/2 c of half & half and 1/2 c. of water to thin it a bit.
Now that summer is REALLY here, you might start to feel a bit overwhelmed by all this fresh produce, and concerned about your ability to use it right away?
This post is all about freezing some of that harvest for later — whether that’s next week, next month, or mid-winter. Freezing is one of the easiest ways to save fresh produce, and requires the least amount of equipment.
I use my Food Saver vacuum/sealing machine quite often in late summer and fall, but you can effectively pack produce for the freezer without a machine. Simply buy the bags intended for sealing machines, use a tea towel and an iron to seal the bags (cotton setting), carefully pressing the extra air out first with your hand or a small pillow. Be sure to put the towel between the bag and your iron, or risk having the plastic stick to your iron!
What to Freeze?
Some things freeze well, others less so. In general, you have to plan for a loss of texture: vegetables will be less crisp (if at all), fruit will get a bit soft. But if you’re going to cook your items after freezing, you’ll hardly notice the difference. So consider freezing things that you’ll use later to make jam, pie, soup, or stir-fries.
How to Freeze?
Vegetables require blanching first, to slow breakdown. This chart provides a great overview of techniques and times. Make sure to get your fruit or veg dry before freezing, and arrange in a single layer on a cookie sheet or plate (once frozen, seal in bags or other containers). I’ve skimped on this single-layer step before, when I plan on making jam with berries within a few weeks — to no ill effect.
- Berries freeze very well. Trim off stems, wash and sort through, picking out any that aren’t ripe or are rotted or otherwise not great. You can spread them on a tray in the freezer and bag later, or just bag. When ready to use, just put out on the counter for a few hours. If you’re making jam or pies, top the berries with the sugar you’ll be using in the recipe. It’ll soak in while the berries are thawing.
- Peaches and Plums do well, but be sure to wash and trim off any bruised spots first, and cut in half and remove the pit.
- Similarly with apples, clean and trim as necessary first. If you have one of those old-fashioned looking hand-crank peeler/corer/slicers, they’re excellent for getting apples ready for applesauce or pies later.
- If you like to make stock for soup, you can freeze the trimmings from your vegetables until you’re ready to make the stock. Just add to a plastic bag over time.
- Onions, celery and peppers don’t freeze particularly well, but I’ve washed and chopped them up and frozen for use within a month or two. Drying is better for preserving their flavor, though.
- Broccoli, green beans, and brussels sprouts can all be frozen after washing and trimming, and cutting to whatever size you’ll want to cook them in.
- hardier/woodier herbs: freeze in ice cubes (rosemary, thyme, tarragon)
- more delicate herbs: freeze in olive oil as a paste (basil, cilantro, also garlic scapes!) Put in food processor with olive oil and garlic, salt & pepper — no cheese or nuts, though; add those after thawing, if desired. Put the paste into silicone ice cube trays and freeze, then remove and seal in freezer bag.
- burritos – super-easy! Get all your ingredients together, make individual burritos, wrap with parchment and store in plastic bags.
- breakfast burrito bowls – similar to above; scrambled eggs, cooked sausage, salsa, cheese, etc. all work well!
- bread (sliced) – thaw on the counter or in the fridge for several hours before trying to use, unless toasting right away
- quickbreads & muffins – thaw on the counter or in the fridge for several hours, or thaw and warm in the oven at low temp
- soups (keep it EASY — saute or roast your favorite veggie, add aromatics, add broth, stick blend, freeze in freezer bags
Prepping Ingredients for Easier Meals Later:
- Mirepoix (chopped carrots, celery, and onions) – you’ll lose the crunch, but it’s very handy for a stormy day when you don’t want to leave the house to stock up.
- Eggs – did you know that you could freeze eggs, either whole or separately as whites and yolks?! If you find yourself with extra whites after making a custard, or extra yolks after making macarons, follow the instructions from the American Egg Board for freezing. Just be sure to label the whites, if you’re freezing them individually. I can’t tell you how many times I’ve pulled a small jar out of the freezer, thinking it was egg whites, and it turned out to be lemon juice!
- Grains like wheat berries, farro and rice freeze quite well after cooking. They can be really useful to have on hand for cooking during a busy work week, if you cook and freeze in portions before hand.
- Marinara – this is one of my favorite things about fall; make up a giant batch of marinara, freeze in 2 c. portions in freezer bags, and stock that freezer! You’ll never buy jarred marinara again!
What else have you frozen (and thawed) successfully? We’d love to hear from you!