Friday, September 10, 2010

Organic Potato, Jalapeño and Leek Soup

So I was craving soup today. It must be the smell of fall in the air. There is something homey and comforting about a nice warm bowl of soup. I had a surplus of potatoes I wanted to use up so I ran to the grocery store to buy a leek. Now in the fridge I had some jalapenos that looked like they were beginning to go so I decided I must use them to. The result was this spicy, warm, yummy soup.

Serves: 4-6 people 
Prep and Cook time: 1 hour

3 Pounds of organic potatoes (Klesick box of good and trader Joe's)
4 cups of organic chicken broth or stock (Costco)
1 large organic leek (local co-op)
1 medium organic yellow onion (Fred Meyer)
6 cloves of garlic
Himalayan salt and black pepper to taste
fresh garden herbs of chives, basil and thyme ( about 2 tablespoons of each. Feel free to substitute dried herbs)
1 cup of milk of your choice ( I used almond milk)
garlic powder
1-2 organic jalapenos (depending on how spicy you like your food)
4 tsp of fresh cilantro

In a large 6 quart dutch oven or pot place chicken stock (or vegetable stock), potatoes and black pepper. Place on medium heat. Cover and let simmer until potatoes are soft about 20 minutes.

In another saucepan place coconut oil, onion and leek. Cook on medium heat until onions are soft and translucent. (about 6-10 minutes)

Baby is busy on the floor.

Next add jalapenos, diced to the potato pot.

Then add the fresh spices, garlic, cilantro, milk, and cooked onions and leeks to the potato pot.

"MOM! pay attention to me! See I am moving all around!"

Take half the potato mixture and put in your blender. Blend and add back to the dutch oven. Simmer for five minutes more and serve!

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