This is a great tasting soup and was an easy way to get your kids to eat extra vegetables. You can make this as a main dish as well, just add some crusty bread to it. You could even serve a salad before or with it.
3 cloves of garlic minced
4 medium sized potatoes
8 cups of chicken stock
1 cup of milk (can use coconut milk or almond milk)
4 tbsps chopped fresh parsley
- Peel the potatoes and then cut into cubes.
- Trim the leeks so that you have about 2 inches of the green part showing. Cut the lengths lengthways and wash them very well. It helps to spread the leek apart and I like to wash them under running water until you see no sand or dirt.
- Once the leeks are washed slice them thinly.
- In a large saucepan add the leeks, garlic, potatoes and the chicken stock.
- Bring these ingredients to a simmer and cook for 30 minutes or until the leeks and potatoes are fork tender. It helps to place a lid onto the saucepan but leave a gap showing on one side.
- Puree the soup with a hand blender or transfer to your table top blender and blend in batches, transferring to a clean saucepan.
- Stir in the milk and add salt and pepper to taste.
- Serve in individual bowls and sprinkle with the parsley.
Servings: This soup makes about 12 cups of soup. This is perfect for a main course for 4 people or as an appetizer for 6-8 people.