March'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.
- 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.