Eating from the garden in November – potato leek soup. Leeks, garlic and parsley are home-grown.

Last two cloves of (volunteer) hardneck garlic. Now onto the softnecks.

Leeks and garlic sauteed in butter.

Add potatoes …

… and water , salt and pepper. Simmer for 20 minutes and puree. To be served with chopped parsley, bacon bits and homemade croutons. Yum!