When the cooler temperatures hit, I hit the soup – one of my favorite meals in the fall and winter. This recipe – first seen on Belief.net – comes to us from Janice Taylor, author of the fantasticly funny, offbeat, and unique book, All is Forgiven, Move On – Our Lady of Weight Loss’s 101 Fat-Burning Steps on Your Journey to Sveltsville.
Leeky Chicken Soup
Serves 6
Ingredients:
2 tablespoons olive oil
10 medium leeks, trimmed, sliced, and well-washed (approx. 2 cups)
2 large baking potatoes, grated
2 medium carrots, grated
1 bunch parsley, chopped
8 cups chicken broth or vegetable broth (There are some great brands now that are organic and low-sodium.)
Salt and freshly ground pepper to taste
Instructions:
1. Heat the oil in a 6-quart pot over medium heat.
2. Add the leeks, potatoes and carrots.
3. Sauté until softened, 5 to 10 minutes. (If you feel that you need more oil, try adding a bit of water instead.)
4. Add the parsley, broth, salt, and pepper.
5. Bring to a boil.
6. Reduce the heat to low and simmer, covered for about 40 minutes or until tender.
