Foods fresh from the garden are so much more flavorful than those purchased from the supermarket. It is merely the logistics – getting the produce from the field to the market before it spoils. That usually means picking it green and letting it ripen in transit. The color may be right but the flavor will not as intense nor the texture perfect as produce picked at the peak of ripeness in the home garden and taken directly to the kitchen.

Margie’s garden was bountiful this year and I was lucky enough to join her for lunch and sample her delicious potato leek soup. The leeks, potatoes, garlic and fresh herbs were from her garden.

• 1 large (4 small) leeks
• 4 cloves garlic, minced
• 1 8-ounce can low fat condensed milk

• 2 cups peeled, diced potatoes
• 2 cloves of garlic, chopped
• 1 14-ounce can low sodium chicken broth

1. Steps in preparation