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.


6 leeks

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


  1. Peel the potatoes and then cut into cubes.
  2. 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.
  3. Once the leeks are washed slice them thinly.
  4. In a large saucepan add the leeks, garlic, potatoes and the chicken stock.
  5. 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.
  6. Puree the soup with a hand blender or transfer to your table top blender and blend in batches, transferring to a clean saucepan.
  7. Stir in the milk and add salt and pepper to taste.
  8. 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.

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