Potato Leek Soup is an all time favorite soup in our home. My family really enjoys Potato Leek Soup around the holidays. A great quote, “To me, true health is…achieved by following the laws of nature; when you break them, illness results. Health is not something bestowed on you by beneficient nature at birth; it is achieved and maintained only by active participation in well-defined rules of healthful living… rules which you may be disregarding every day. ” Henry Bieler, MDFood is Your Best Medicine (Nourishing Traditions p. 200). Soups are a great way to nourish the body. I love adding nutrient dense stock, healthy beef/chicken, and hearty vegetables/grains. They are perfect for winter time. I have a few variations from the Nourishing Traditions Cookbook, but will give you the general guidelines.
Potato Leek Soup
3 leeks, peeled, cleaned and chopped
1/2 chopped onion
2 tablespoons butter
2 tablespoons extra virgin olive oil
4 potatoes, peeled and chopped
6 cups homemade chicken stock
1 cup cream
finely chopped chives for garnish
Sauté leeks and onion until soft in butter and olive oil. Add potatoes and stock, bring to a boil and skim. Simmer until all vegetables are soft. Let cool. Puree soup with a hand held blender. Let the soup cool and then process in food processor in batches with pima (or regular) cream until frothy. Season to taste.
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