I tried this recipe with the gift package of goodies that the Center's staff members gave to me and mom following everything last week. For my soup, I went a little bit different and a bit larger -- so I could freeze some for my mom.
I used one winter squash (butternut I think) about the size of a small football and two large sweet potatoes. Oh yeah, my friend, Jim had dropped off some wild leeks from his property too. So I used those too.
I peeled, cut the squash and sweet potatoes. Had them at a medium high boil in a 2.5 quart pot of water with some kosher salt. Cooked up about 20 leeks in a separate pan with white pine tea water and kosher salt on medium low heat and covered. After the leeks were cooked, I cut the bulbs off. This is because I couldn't remember for sure what you had said...so I had to run and check on my mom's computer while everything was cooking.
Since I wanted to eat the leek greens I dropped them back in the tea water and let them sit and steam some more until serving time. I checked on the squash and sweet potatoes for softness. When they were ready, I was able to blender up about 4 quarts of soup.
I could have added more leeks for my taste. although now...about an hour later...I can still taste leeks. haha.
My mom said that she did like the recipe, but she suggested next time add some chicken or turkey broth and some wild garlic. Well...there wasn't any left so I assumed she did like it. She added crackers to her soup while I ate mine with Tostitos blue corn chips. Yummy overall in my book. Thanks for sharing.