End of the Season Soup (makes one medium pot)

3 small leeks, sliced into rounds
1 onion, chopped
6 or more cloves of garlic, chopped
2 Tablespoons olive oil or butter
8 cups vegetable broth or water
1 cup barley or lentils
1 cup beets or carrots, peeled and cubed
2 cups celery, chopped
1 small winter squash, peeled and cubed
2 cups kale or chard leaves, coarsely chopped (pack firmly)
½ cup parsley, finely chopped
½ teaspoon thyme
Salt and black pepper to tast

Optional:
2 medium size potatoes, diced
1 cup chopped beet greens, or carrot tops
small can of diced tomatoes
anything in your fridge you want to use up

Sauté onion, leek, and garlic in olive oil/butter in a medium sized soup pot until they become translucent and aromatic. Add the water or broth, and 1 Tablespoon salt. Bring to a boil, add the barley or lentils, and then lower heat, cover, and simmer 20 minutes. Then add cubed winter squash, celery, and beets or carrots; simmer 10 minutes. Add more water if necessary. Then add kale or chard leaves, parsley, and thyme; and simmer 10 minutes more. Add salt and pepper to taste. Serve with a dollop of sour cream in each bowl. Enjoy!

Potato Leek Soup, Fr. Two Small Farms website

Chop the roots and green tops off the leeks. Half the white stalks and rinse out any soil. Chop the clean stalks into ¼ inch half circles. Sauté in soup pot with 2 Tablespoons of butter until slightly browned. Chop two pounds of potatoes into 1 inch by ¼ inch slices. Add potatoes to pot with 2 cups of veggie stock. Keep at low boil until potatoes are soft, about a half hour. Stir in one cup of cream or milk and salt and black pepper to taste. Garnish with chopped cilantro since you have.

Potato Leek Soup, fr. Ulli Klein

6 Potatoes
2 Leeks
½ Cup of White Wine
Vegetable Stock or Water
½ Cup of Sour Cream or Heavy Whipping Cream
Salt, Pepper

Cut the potatoes into thin slices. Cut the leeks in half and cut into slices as well. Saute the leeks in some oil or butter. Once they soften add potatoes. Cook a little longer and pour white wine into the mix. Wait until it has evaporated and add water and vegetable stock until everything is covered. Cook lightly until the potatoes are soft. Add whipping cream or sour cream to give the soup a creamy texture. Season with salt and pepper and serve.