Leeks are a good source of vitamin A, also known as the “anti-infective vitamin” due to its role in a healthy immune system. Have you ever heard the saying, “An allium a day keeps the doctor away?” This comforting leek soup comes from a local farm called, Green Oaks Creek. I can’t find the original recipe, but it is so easy to make that you won’t need notes next time either.
Green Oaks Creek Leek Soup
2 leeks, white and pale green parts washed well and chopped (you can also include the roots – just wash well)
2 tablespoons butter
32 ounces broth (I like Pacific’s organic chicken bone broth)
1 pound small yellow potatoes, diced
Cover and saute the leeks in butter until softened. Add broth and potatoes. Simmer for 20-30 minutes until potatoes are tender. Cool and puree (immersion blender recommended). Serve warm with a sprinkle of salt. My favorite is Himalayan sea salt, which is said to contain 84 minerals that are good for your health.
On day 12 of this 365 day project, I ate my daily five (including a kiwi with its skin and a blood orange). Did you enjoy yours?
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