Chef:  Jessica Meyers-Altman; Garden Fresh Foodie
Makes: 8 Servings
Prep Time: 20 minutes
Cook Time:  20 minutes
Total Time:  40 minutes

 

INGREDIENTS
 
2 lbs of potatoes; washed and cut into cubes (we don’t skin)
4 c of cleaned and chopped leeks
2 c of chopped carrots
1 ¼ c chopped celery
5 c of water
1 ½ - 2 t kosher salt (depending on your taste)
1 T dried dill, or 3 T fresh
1 ½ T chopped fresh garlic
¾ t freshly ground pepper (to taste)
*optional:  milk to thin:  can use soy, almond, or other milk of choice
*optional toppings:  freshly chopped parsley or chives

DIRECTIONS

Place all ingredients into soup pot, except optional milk.  We add 1 12 t of salt, and add more if needed after cooking.
Heat until boiling, and turn down to a simmer until potatoes are softened.
Using a stick blender, or a traditional blender, puree soup until smooth.  If using a traditional blender, be sure to vent soup, as it will expand due to heat.
If soup is too thick, add additional water or milk to thin.  Season to taste with salt and pepper.  
Serve topped with fresh herbs if desired, salad, and a yummy muffin, like a corn muffin. (these had corn and kale added to them.)
Soup can be frozen for up to 6 months.

Jessica Meyers Altman
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has."  Margaret Mead

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