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

Ingredients:

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

1 tablespoon of organic extra virgin coconut oil

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!

Budget Organic Potato and Corn Soup

Today I realized I have 10 more days before Jason's next paycheck, so wanting to stretch the food I have I started thinking about my potatoes and frozen corn. Knowing Jason had had plenty of protein today (his love) I decided on a vegetarian dinner. I had originally planned a different soup. This one was easier for me with a crabby baby and a shorter day at home.

Organic Potato and Corn soup

Ingredients:

You will need:

1 organic yellow onion
2 Tablespoons of coconut oil (nutiva extra virgin from amazon.com)
8 garlic cloves peeled and crushed (I buy pre peeled from Costco and freeze it)
4 cups Organic frozen or fresh corn ( I buy large frozen bags from Costco)
6 medium organic potatoes cubed to about 1-2 inches (these were 1.00 per pound at the farmers market)
4 cups of water
2 tsp of cumin
1 tsp of crushed red pepper (cayenne)
salt to taste

Directions:

Saute onions, garlic, cumin, crushed red pepper in coconut oil until onions are transparent

Add potatoes, corn, water. Cover and boil until potatoes are tender.

Take about half the soup and puree in blender. Add back to the unpureed soup in pot.

Mix. Add salt to taste. Simmer for five more minutes and then serve.

This can also be eaten cold. The spicier it is (say 2 tsp of crushed red pepper) the better it tastes cold because the spice adds a heat of it's own.

I was pleasantly surprised at how yummy this was. Feel free to substitute chicken broth for the water.