Kitchen Garden

Kitchen Garden News

This week in Kitchen Garden Vicki and I were thrilled to be seeing the Year 4s and Year 5/6s again for their second cycle of Kitchen Garden. The key ingredient we are focusing on this time is ‘potatoes.

Students investigated how potatoes grow and planted out two types of potatoes into potato grow bags which are great for small gardens or balconies. We set these up in the harmony garden

In the kitchen students made potato and leek soup. They peeled and chopped potatoes and learnt how to wash and prepare leeks. We discussed the use and advantages of using a stick blender to blend the soup.

Potato Leek Soup Recipe

Ingredients

• 3 large leeks (about 3 cups, chopped)
• 2 tablespoons butter
• 4 cups chicken (or vegetable) broth
• 2 pounds potatoes (Yukon gold or Russet), peeled, diced into 1/2-inch pieces
• 1 teaspoon sea salt, less or more to taste
• Pinch dried marjoram
• 1 or 2 sprigs fresh thyme, or 1/2 teaspoon dried thyme
• 1 bay leaf
• 1/4 cup chopped fresh parsley
• White or black pepper to taste

Method

Clean and cut the leeks. Cut off the roots of the leeks. Cut the leeks lengthwise, fan them open under running water to dislodge any dirt or mud hiding inside. Cut off the tough dark green tops and discard (either compost or freeze for making stock).

Melt butter on medium heat in a large thick-bottomed pot. Add the chopped leeks, stir to coat with the butter.

Cover the pot and reduce the heat to low, cook for 10 minutes until the leeks are softened. 

Add the broth, diced potatoes, bay leaf, thyme, and a teaspoon of salt to the pot.

Increase the heat to high to bring to a simmer, then lower the heat to maintain a low simmer, and 

Remove and discard the bay leaf and thyme sprig. Use an immersion blender or standing blender to blend about half of the soup if you want a chunky soup, or all of it if you would like your soup to be more smooth.

-Robbie & Vicki