Potato and Leek Soup with Crispy Green Salad

Potato Leek Soup

Potato Leek Soup

This here is a delicious creamy soups made without dairy.

Leeks give lots of iron-rich mineral nourishment, while garlic and onions add their immune-boosting and heart-healthy benefits.

Paired with a crisp salad, Creamy Potato-Leek Soup makes a perfect cozy meal.

1 tablespoon extra-virgin olive oil
2 leeks, white and light green parts washed and sliced into 1/4-inch slices
2 cups chopped white onion
1/2 teaspoon sea salt
3 cloves garlic, minced
2 large Yukon potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes (any potato will work)
4 cups vegetable stock
2-3 teaspoons fresh rosemary leaves

1. Heat a 4-quart soup pot over medium heat and add the oil.

2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.

3. Add the garlic and stir well. Cook for 1 minute more.

4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.

5. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.

6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.

Serves 4 – 6.

Crispy Green Salad

  • a head of leafy lettuce of your choice ( bite-sized pieces )
  • 1 chopped tomato
  • a few broccoli florets chopped into bite-sized pieces
  • any kind of onion chopped
  • pine nuts
  • fresh strawberries cut into bite-sized pieces

Dressing – Whisk Together and pour onto salad

  • Beat juice from cooked beets
  • Olive oil
  • Flax oil
  • Balsamic Vinegarette
  • Lemon/lime juice
  • salt/pepper

Serve with a warm bread of your choice.


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