If you're like us, you've been eating a lot of heavy food to beat back the winter blahs.
Our leek-potato soup, something we threw together on a whim one night last week, is perfect for a January lunch or light supper (or both). It's savory, zingy and comforting all at once. It made us feel nourished without weighing us down. It made us feel clean.
Here's what you need and how you do it
6-8 cups chicken or veggie broth (preferably organic, if you want to get the full detox effect)
2 leeks, sliced up to dark green parts (discard the dark greens)
2 handfuls potatoes (we used french fingerlings), cut into bite-sized pieces
2 Tablespoons fresh rosemary, minced
2 Tablespoons fresh flat-leafed parsley, chopped
2 Tablespoons fresh thyme (or 2 teaspoons dried)
Salt and pepper to taste
In large pot, sauté leeks in olive oil for several minutes over medium heat. When softened, add broth, potatoes, rosemary, parsley, thyme, salt and pepper.
Bring to a low boil and cook about 25 minutes, or until potatoes are fork tender.
Serve with whole grain bread and sliced apples.
(This also makes a nice side dish for a heartier entrée.)
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