leek and potato soup base

This is the first year that I have grown leeks and I have not cooked with them before so they are a new experience for me.  I was seeing lots of recipes for soup but most of them included dairy which is not recommended for canning.  So I was glad to find this recipe for a soup base that will get cream and some other additions when I use the base to make soup.  This one is leeks and potatoes in a stock.  The leeks and potatoes are prepped and layered in the hot jars and the hot stock is added to the raw vegetables.  They then are sealed and pressure canned for 60 minutes at 11 pounds of pressure.  I did my soup base in pints thinking that would make a nice amt of soup for one or there would be the flexibility of opening more than one jar if needed.  I used potatoes from the garden as well as the leeks and homemade chicken stock.  I am excited to make soup from this recipe.

Canned leek and potato soup base

6 medium potatoes, red or white
5 pounds leeks
chicken or beef stock

Prepare the potatoes by peeling and cutting into 1/2 inch dice and then place in cold water to prevent discoloration until time to fill the jars.  Prepare the leeks by soaking in cold water until they are clean and then slice across the leek into 1/4 inch slices and keep in cold water.  File a sterilized hot pint jar with a layer of leeks at the bottom, then a layer of the potatoes and top with another layer of leeks.  Fill to a 1" headspace with hot chicken or beef broth or stock.  Use a spatula to remove any air bubbles and then refill with additional stock or broth to return to the correct 1" headspace.  Add a lid and ring and process in a pressure canner for 60 minutes at 11 pounds pressure. 

source here

leek and potato quiche

I have an old 2 in 1 cookbook with recipes for quiche on one side and when you flip it over there are recipes for souffles.  It is pretty beat up. I have had it for years.  It is even missing one of the covers.  It was copyrighted in 1972.  There are no photos, just drawings and the pages for the souffles are different colored than the pages for the quiches.  It is a small book, just 5x8 inches and about 85-90 pages of quiches and a similar number of pages for souffles.  It is my go-to book for either souffles or quiches and today I made this leek and potato quiche from this book.  

I like how the book is set up.  On the quiche side it starts out with some information about quiches and the different types of rings/pans.  Next are recipes for three different crusts followed by recipes for two different custards.  The rest of the section is recipes for different quiches using combinations of ingredients.  The way the book is designed encourages experimentation and ingredient substitutions.  

  This time I used the classic quiche pastry although I have also used the rich quiche pastry and I like both.  I used custard A which is described as richer and firmer.  This quiche is built by making the crust and lining the pan.  I used a one piece stoneware pan this time and once the crust is in the pan it is brushed with a little unbeaten egg white and then pricked with a fork.  The cooked vegetables are added to the unbaked crust and then the custard is poured over and the quiche is baked.  I was very pleased at how it turned out.  I grew leeks for the first time this year so I am learning how to use them.  I really like their mild onion flavor.  Next time making this recipe I think that I will increase the vegetables and the custard.  My pan is a little bigger than recipe called for and I think a little thicker filling would make for a more substantial portion and probably it could be cut into more pieces.

Leek and Potato Quiche

Classic Quiche Pastry

1 cup + 2 Tbsp flour
pinch salt
3 Tbsp firm butter
3 Tbsp vegetable shortening
2-5 Tbsp ice cold milk

Cut the butter and shortening into the flour/salt mixture until fine and mealy.  I used my food processor but a pastry blender or fingers would work as well.  Start mixing the dough gently as you add the milk 1 Tbsp at a time until you can just gather it into a firm yet crumbly ball.  Less milk will result in a flakier pastry.  Roll the dough into a circle.  The directions suggest rolling it between 2 sheets of wax paper but I use a cloth covered pastry board which works fine.  Line the pan. Prick all over the bottom and sides with a fork and then brush the surface with a bit of unbeaten egg white.

Vegetables

2 pounds boiling potatoes, thinly sliced
1 medium onion (I used leeks in 1/4 inch slices)
6 Tbsp butter
salt and pepper

Melt the butter in a heavy skillet.  Add the leek and potato slices.  Season with salt and pepper.  Cook over medium heat until onions are soft and potatoes are browned and getting crispy.  Place the vegetables in the crust.

Custard

1 cup whipping cream
4 egg yolks
pinch each of salt, cayenne, nutmeg

Blend together and pour the custard over the vegetables in the crust  Bake in preheated 375°  oven for 40-45 minutes or until filling is cooked.