Creamy Potatoe Leek Soup, Gingered Coconut Carrot Soup

I substituted the Leeks with the green onions in our co-op bags this week...

Ingredients

• 8 potatoes, peeled and cubed
• 4 cups chicken broth
• 1 pound bacon, cut into 1 inch pieces
• 3 leeks, sliced
• 1 cup heavy cream

Directions

1. In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Sautee the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.
2. When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.

This recipe is from allrecipes.com

To do with too many carrots:

Gingered Coconut Carrot Soup

Put into stock pot:
Peeled and chunked carrots
2 cloves grated garlic
8 oz chicken stock
water
grated ginger
leftover rice
1 orange ** see note below**
shredded coconut
cinnamon
honey
salt

Boil all together until carrots are soft then run through blender or food processor. Sweet, yummy and kids love it. Great brunch soup!

I did one full orange and pulled apart the segments and just let them burst in the boil. Then once you puree it no one knows that there is orange in there-just gives great freshness.
recipe from co-op member Karen