This is definitely a worthy re-post. Healthy, versatile, and warm-weather friendly!
My Potato Leek Soup
3 TBSP. butter
3 leeks, sliced thin
1 large onion, diced
2 – 3 garlic cloves chopped fine
8 red potatoes, sliced thin with skin on
3 – 4 c. ‘Medicine Soup’, or broth of choice (you can use vegetable broth and make it a vegetarian meal also!)
1 c. heavy cream (don’t freak, health nuts, it only amounts to a few TBSP. per serving!)
1/2 lb. deli ham of choice, diced
salt and freshly ground pepper to taste
On medium heat, melt the butter in a Dutch oven, or heavy bottomed pot and add leeks, onion, and garlic. Saute, stirring until onions are sweated out and starting to brown. Add sliced potatoes and almost completely cover with chicken broth. Cook until potatoes are tender. Using a potato masher or an immersion blender, mash the potatoes until you reach the consistency you want. The soup will thicken as you mash the potatoes, so turn the heat down as to not scorch the soup. Add the heavy cream, salt and pepper to taste, stir, and cook about 10 – 12 minutes more, stirring often. Add ham and cook another 5 minutes or until ham is heated through. Serve with a side of crusty bread.
By using the ‘Medicine Soup’, I am serving up some serious all natural goodness. By adding potatoes and leeks, plus more garlic, onions, etc… you’ll be running a marathon in no time! (Disclaimer: This is not a guarantee. Eating this soup will not ensure marathon greatness.) Below are some links you can follow to learn more about the properties of these ingredients. I posted links about garlic,onions, carrots, ginger root, and celery in yesterday’s post, so here are links for leeks and potatoes, if you’re wanting more of an education on what you’re serving up!