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This blog is intended to track my 100% whole food plant based experience and share what I have learned with others. You can participate in this blog by posting questions, advice, your experiences and successes, and anything else you think others may learn from this share in the Post Comments section after each of my Blog Posts. Please take advantage of the Subscribe For Updates or follow us link...your email address will not be shared. Also, feel free to click the Please Share It link and share it with the G+1 button in the top left corner to join our Google Circle and also add me to Facebook and Twitter. Ken Carlile



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WHOLE FOOD PLANT BASED QUOTE
Stop worrying about dieting. Just eat whole foods that come out of the earth and not the foods that fertilize it. Ken Carlile, Blogger at www.ieatplants.com


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SPUDS N' LEEK SOUP (POTATO LEEK SOUP)

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I really love this combination of the leeks and potatoes.  I didn't know if I could get the flavor I was looking for to give it a hearty, comforting taste, but by caramelizing the onion, garlic and leeks, this was so good I couldn't stop going back for more.  If you've never cooked with leeks, be careful to clean them really well.  They tend to have a lot of sand or dirt between the layers of skin, depending on the soil they are grown in.  Also, you only use the part of the leek that is light green right below the dark green leaves and going down to the white skin.

CLICK BELOW FOR THE RECIPE




Ingredients:

2 medium white or yellow onions, peeled and thinly sliced
3 Large leeks, cleaned and light parts only (cut into half moon shapes)
8 whole cloves of garlic
2 carrots peeled and cut into 1/2 inch chunks
2 celery stalks large diced
2 teaspoons Herbs d'Provence
6 cups Roasted Vegetable Stock or other fat free, low (or no) sodium version
2 large russet potatoes peeled and large cubes
1 teaspoon sea salt (or to taste)
1/2 teaspoon freshly ground black pepper (or to taste)
1/4 teaspoon smoked salt (optional)

In a hot, non stick skillet, caramelize the onion.  After about 3 minutes, throw in the whole garlic cloves.  After 5 more minutes, add the leeks and celery.  7 more minutes add the carrots.  Use a little of the stock to deglaze the pan (pour some in to lift the brown bits).  

Put all of the vegetables into a large stock pot.  Crush the Herbs d'Provence in your hand and add it to the pot.  Add the potatoes and remaining stock.  Add about half of the salt and all of the pepper.





Caramelized onions and garlic










With the leeks added                        
  

                        Carrots added to the mix














Into the pot with the remaining ingredients


Cook it until the vegetables soften - Before the immersion blender


After the immersion blender.  Taste for seasonings and adjust accordingly.

Serve with a hearty slice of My bread and Creem Cheez from the Recipe Tab Above




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