Tonight we reaped the benefits of freezer cooking! Hubby and I got a case of the (really) lazies last night and got take-out but tonight it was time to bite the bullet and defrost something. I often forget about all the goodies we have tucked away in our freezers...
The only photos I have of the soup in question are from last freezer cooking day, here it is cooling off a bit in a casserole dish before I bagged it to freeze.
And here we are all ready to freeze!
So the recipe is a little, um, wing it!
2 Cups of chopped Leeks (I used to use onions, so try whichever your preference is for)
1 package of Bacon, cut up
4-6 large Yams, peeled and cubed
4 Liters of Milk
1 Cup of Butter
Approximately 2 Cups of All Purpose Flour
Garlic, Salt and Pepper to taste, and a pinch of Nutmeg if desired.
Water, to thin out consistency if soup is thicker than desired.
In a large skillet or wok, fry bacon until partially cooked, add leeks and fry until bacon is crispy and leeks are limp and bright green. Set aside.
In a large pot make a roux, melting the butter on low heat and adding flour until it forms a soft ball. (I find that a wooden spoon works best.) Whisk in milk gradually, stirring constantly to prevent lumps. Add yams, bacon and leek mixture, stir and bring to a boil. Add spices and cook on medium heat until yams reach desired consistency.
Yeilds: Approximately 8 Liters of soup.