Tuesday, September 11, 2012

{clean} Leek and Potato Soup

This recipe is adapted from The Eat-Clean Diet (Expanded Edition) Book.  In the book it talks about how consuming onion is a great way to boost the immune system and fight disease.  If you don't know what a leek is, yes it's from the onion family.  I had no clue when I began this journey. YUM!

{clean} Leek and Potato Soup 

  • Approx. 3 cups of leeks (whites only) coarsely chopped and rinsed thoroughly *
  • 4 medium baking potatoes, peeled and cut into 1 inch chunks*
  • 1 Tbps extra virgin olive oil*
  • 3 tsp unsalted butter*
  • 1/4 cup chopped sweet onion*
  • 4 garlic cloves (minced)
  • 1 tsp thyme
  • 8 cups low sodium, low fat chicken broth or homemade stock*
  • 1 tsp sea salt  
  • black pepper to taste

*use organic if possible


In a large saucepan or Dutch oven, heat olive oil and butter. Add leeks, potatoes, onion and garlic. Cook for about 5 to 10 minutes until soft. Add stock to saucepan and bring to a boil. Once mixture has come to a full boil, reduce heat and cook for another 30 minutes until all vegetables are soft. Puree soup with blender or food processor. 

TIP: Dice leeks and emerge in water, drain and rinse again. Sand and dirt can easily get trapped between the leek leaves. 

NOTE: If you are looking for a rich potato soup this is not it. This is a low calorie option. 

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