I know what you're thinking.... Jill, it's spring now, should you really be making soup? And the answer is yes, because it's colder now than it has been for a month! Crazy, weird weather! Why are you messing with me?!
I'm okay... really I am... because I made this soup.
The recipe comes from my most used cookbook Jamie's Food Revolution by Jamie Oiver.
I love Jamie Oliver. He has crazy/awesome hair. His British accent doesn't hurt either. AND he's passionate about sharing the wealth when it comes to knowledge about cooking and nutrition. For that I look up to him greatly.
The great thing about his soup recipes is that they are so simple. Chop up the ingredients, boil the broth, simmer for 10 minutes. Easy peasy, yeah? And they are delicious. You will never be able to eat canned soup again, and why would you?! Making your own soup is easy, it makes a ton, you can freeze what you don't want and use it at a later date. In the words of Charlie Sheen: WINNING!
Leek and Potato Soup
recipe adapted from Jamie's Food RevolutionsIngredients:
- 3 carrots, peeled
- 3 celery stalks
- 2 medium onions
- 1 lb. leeks
- 2 cloves of garlic
- 1 3/4 quarts of chicken or vegetable broth
- 1 lb. potatoes, peeled and cut into 1/4 inch dice
- olive oil
- seat salt and fresh cracked pepper
Roughly chop the carrots and celery. Peel and roughly chop the onions. Cut the end off of the leeks, quarter them lengthways. Wash the leeks thoroughly, then cut them into 1/4-inch slices. Peel and slice the garlic.
Bring the broth to a boil in a saucepan. While the broth is heating up warm olive oil in a very large saucepan or dutch oven, add all the chopped ingredients and give it a good stir. Cook for about 10 minutes with the lid askew.
Add the boiling broth and potatoes to the vegetables. Give the soup a good stir and bring to a boil. Reduce the heat to a simmer and cook 10 minutes longer with the lid on.
You can keep it chunky or blend it with an immersion blender or a regular blender. Season with salt and pepper. Enjoy!
Sincerely,
Jill