March card scanMarch's Soup of the Month
From the Kitchen of Amy Rothenberg ND

Leeks are one of those vegetables I love to grow but do not especially like to eat, find ‘em a bit too tough even when sautéed up. The one exception is potato leek soup, which I find both fulfilling to make & comforting to eat. I never serve a big portion of this soup, just a little bowl and that’s just right.

IMG 4549e final smallIngredients:

  • One big onion
  • One head of garlic
  • 10 potatoes
  • 6 leeks (but any green onion will do)
  • Olive oil
  • 1 quart water, or vegetable or chicken stock
  • One hand full of chopped up kale (something I often add to soups right at the end, to boost the vitamin and fiber content!)


Slice onions into small pieces, smash garlic with a flat knife and then mince. Sauté the garlic & onions until clear.

Cut potatoes into 1-2 inch cubes. Add to onions & garlic. When half way to soft, add the leeks.

Simmer for 10-15 minutes. Add liquid. Simmer another 20-30 minutes. Add kale. Salt to taste.

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