Potato Leek Soup
If you’re ready for spring, but winter is still hanging on where you live, try this warm and comforting potato leek soup! If you planted leeks in your fall garden, they’re one of the earliest spring veggies to harvest, taking about 5 months to mature. The verdant, fresh onion flavor brightens the starchy potatoes, making this soup a delicious breakfast or light dinner.
Remember: starchy vegetables do not combine with animal protein. Eat this soup by itself or with a fresh leafy salad of non-starchy veggies.
1 leek, washed, halved lengthwise, and sliced
1 pound red-skin potatoes, diced
2 carrots, diced
1 small piece of celery root (celeriac), peeled and diced
Celtic sea salt, to taste
1 tablespoon fresh parsley, chopped
- Place all vegetables in a saucepan with enough cold, filtered water to cover. Bring to a boil, cover, and simmer over medium heat until soft.
- Season with sea salt according to taste. Sprinkle with chopped parsley before serving.
Tip: You can also puree this soup for a creamier consistency.