I made this soup last night with some of the leeks from our weekly CSA (Community Supported Agriculture) produce box. Some friends stopped by and just HAD to try it because the whole house smelled heavenly. They loved it and asked for the recipe which my whole family found rather humorous. Anyone who knows me very well knows I haven’t even glanced at a recipe in years. So the kids and I pulled all the ingredients together and wrote out the recipe…or at least something pretty close. But, hey, it’s soup so you’d have to work pretty hard to mess it up.
Ingredients
- 6-8 medium potatoes
- 2 leeks
- 2 cups chicken or vegetable broth
- 4 cups water
- 1 Tbsp coconut oil or olive oil
- 3 cloves garlic minced
- 1/2 cup cream
- 1/4 tsp red pepper flakes (optional)
- 1 tsp parsley
- salt
- pepper
Servings:
Instructions
- Wash, peel (or leave skin on if you prefer), and chop potatoes into bite sized pieces. Boil potatoes until tender and drain. Then put them in a large pot.
- Chop the leeks. Do not use the green 'leaves' of the leeks.
- They should look like this when you're done.
- Add about 1 Tbsp coconut oil or olive oil to a hot pan. When oil is hot add the leeks. Saute until tender. Add the minced garlic the last 30 seconds of cooking. The leeks should look like this when they're done.
- Add the broth, water, leeks, and garlic to the pot with the potatoes.
- Add parsley, salt, pepper, red pepper flakes (optional), and cream.
- It should look like this.
- This is great garnished and served with chives, sour cream, fresh parsley....but, of course, we were out of all those. It was still yummy!
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