Potato-Leek Soup
Prep Time
15 minutes
Prep Notes
Choose organic ingredients to avoid chemicals and GMOs.
Cooking Time
30 minutes
Yields
4-6 servings
Ingredients
1 Tbs ghee or olive oil, 1 large or 2 medium red potato per person (cubed), 3 leeks (cut in half and rinsed), 3 garlic cloves (crushed), 1 tsp thyme, 1 laurel leaf, 1/2 cup parsley (chopped), 1 tsp sea salt, ½ tsp black pepper, 3 cups of water, 1 cup of milk of choice.
Directions
1. Heat ghee or olive oil in a large pot over medium-high.
2. Slice leeks finely and saute for 5mn.
3. Add garlic and saute another 5mn.
4. Add cubed potatoes (you can leave the skin on), water and seasonings.
5. Cook under cover for 30mn until soft.
6. Turn the gas off and add milk of choice.
7. Remove laurel leaf and process carefully with an immersion blender if you like or leave as is.
8. Serve in bowls with pieces of ham or smoked salmon and sprinkle parsley on top.
Notes
Potato and leek soup is a winter staple. It is an economical dish that is easy to prepare and can make a meal in itself. Potatoes are grounding and leeks, from the onion family, are detoxifying.
Gluten-free, Vegan, Vegetarian.
