The Last Crop Standing: Life, Leeks, and Winter Comfort

dorsetcountrylife
6 hours ago
3 min read

At this time of year, my allotment feels quieter. The frantic abundance of summer has long gone, the beds mostly emptied and tucked in for winter. No more armfuls of courgettes, no tomatoes ripening on the vine, no beans daring me to keep up. What’s left standing now is sturdy, dependable, and a little understated: leeks.

They’re the last ones out there, really. Tall, mud-splashed, and unfazed by frost, they feel like the allotment’s way of saying, don’t worry, I’ve still got you. I like that about leeks. They’re not flashy, but they’re deeply comforting, and this time of year that’s exactly what I want from my food.

Most weeks, those leeks end up becoming leek and potato soup. It’s almost compulsory, isn’t it? A proper cold-weather classic.

There’s something very grounding about lifting leeks from the soil, washing away the grit, and turning them into a pot of soup that gently bubbles away on the stove. Leeks soften down into sweetness, potatoes give that creamy, filling body, and with a bit of butter, stock, and maybe a splash of milk, you’ve got a bowl of pure winter comfort. It’s the sort of soup that warms your hands as much as your stomach, especially after an afternoon spent outside with cold fingers and muddy boots.

But every now and then, when I want to feel like I’m giving those leeks a bit of special treatment, I make creamed leeks instead. This is where they really shine.

I slice them finely and let them cook slowly in butter until they’re soft and silky, not rushed, not browned—just sweet and mellow. A little cream goes in, enough to coat everything luxuriously, and then a generous handful of grated parmesan and if you have some a blob of Dijon mustard just gives it that extra something. The cheese melts into the sauce, adding saltiness and depth, turning something very simple into something that feels indulgent. Spoon that over thick slices of toast—proper toast, golden and sturdy enough to soak up the cream—and you’ve got one of my favourite meals of the year.

It’s not complicated food. There’s nothing clever about it. But it feels like exactly the right thing to eat when the days are short and the garden has gone quiet. Sitting down with creamed leeks on toast, knowing they were in the ground just hours earlier, feels like a small luxury, a reward for sticking with the allotment through the colder months.

I think that’s what I love most about this time of year on the plot. The choice is limited, yes, but it makes you appreciate what’s there. Leeks might be all that’s left to pick, but they carry me through winter just fine—one bowl of soup, or one slice of cheesy, creamy toast, at a time.

Creamed Leeks With Parmesan On Toast

40g Butter

2 medium leeks washed and thinly sliced

2 Teaspoons of dijon mustard

100ml of double cream

30g parmesan grated

2 thick slices of crusty bread

salt and pepper to taste.

Melt the butter in a heavy based saucepan , add the leeks and saute until soft stirring occasionally.

add the mustard and cream and let the mixture gently bubble for around 10 minutes. Then add the cheese and stir until its melted. Toast the bread and spoon the creamy mixture onto the toast. Add a touch of freshly ground pepper and a few last sprinkles of parmesan and pop it back under the grill until the cheese forms a crust. and then enjoy!

Leek And Potato Soup

3 leeks washed and sliced

40g butter

500g potato, peeled and cubed

2 garlic cloves

800ml of vegetable or chicken stock

10ml olive oil

125ml full fat milk

salt and pepper

Melt the butter in a heavy based sauce pan and add the leeks and potato and seasoning and saute for a few minutes keep the heat low so they don't stick.

Add the stock and cover the pan and simmer until the vegetables are tender.

once tender blend the soup and the return to a low heat and add milk and if you have any a splash of fresh cream. Adjust seasoning to taste and serve.

(If you want to switch it up a bit you can add a teaspoon of dry thyme when you saute the veg and serve with a swirl of fresh cream)