I am so excited for FALL because of all the YUMMY SOUPS you can make! We have so many wonderful soup recipes on our website…and we also have our Whole Food Mommies SOUP EBOOK download- found HERE. This will give you all of our favorite soups (12 I believe) that you can make all year long.
Here is a warm, yummy, smooth SOUP recipe that I made for dinner tonight. I love simple & basic recipes. They work good for my style of cooking…which I like to call SIMPLE & BASIC : )
I love the flavor of the LEEKS in this soup! LEEKS are found in most grocery stores (I just bought mine today at WALMART). My mother taught me to use the WHITE part and cut off the DARK GREEN parts…so that is what I do (but I could be wrong?). The leeks I bought today were mostly WHITE, so I had a lot of leeks- which made this soup very flavorful. My kids ate it with a corn on the cobb and steamed KALE.
POTATO LEEK SOUP
4 Large Leeks cut into 1/4 inch slices (I use the white parts- I cut close to the green, but do not use)
4 Large Potatoes (I like to use GOLDEN POTATOES), peeled, cubed (about 4 cups)
4 Carrots- sliced into small pieces
1 Large YAM, peeled & cubed (cut much smaller than the potatoes so they all cook evenly)
5 cups water
1 tsp. SALT (or more, depending on your taste)
1/8 tsp cayenne pepper
1/4 cup chopped chives (optional)
Saute LEEKS in large stockpot (I used 1 tablespoon oil and some water to saute). Saute leeks for 5 minutes until tender, stirring occasionally. Add potatoes, carrots, yam, water, salt and cayenne pepper. Stir. Cover. Bring to a boil. Reduce heat to medium low; simmer 15-20 minutes or until vegetables are tender.
Add leek mixture, in batches to high powered blender and blend until all the mixture is smooth. Return the mixture back to stockpot. Sprinkle with CHIVES just before serving- and enjoy!
This soup is an AWESOME leftover. You can make it more fun by making some yummy whole grain bread- or buying some artisen bread. I love sprinkling white pepper on top…YUM!
Hope you enjoy!
LIFE IS GOOD!
Source: WFM 1-10