Hearty Potato Leek Soup Recipe
- 7-8 Potatoes peeled and sliced in ¼ inch chips
- 3 Cloves Garlic, minced
- ½ cup fresh or dried Parsley Flakes
- 2 large organic Carrots, grated
- ¼ to ½ cup of Pesto (I make my own, but it is available in stores now)
- ¼ to ½ pound Bacon cut into ¼ inch strips and fried crisp (discard fat)
- 3 cups Leeks chopped into ¼ inch rounds (I use about ½ of the green top as well. It gives the soup a nice color.)
- Celtic Sea Salt to taste
- 1/3 teaspoon of Crushed Red Pepper flakes
Enough Water to just cover the tops of the vegetables (not too much, or you will have to pour too much off after they cook.)
Put all ingredients into a 12-quart saucepan. Simmer on Medium heat about 30-40 minutes until leeks are soft and potatoes fall apart. Discard half the water, or save it for a high-potassium breakfast drink. Mash the potatoes if you like smooth soup or leave it kind of chunky. Whichever you prefer.
- Add 2 cups 1% Milk
- ½ to 1 cup crumbled Feta Cheese
- Salt and pepper to taste
If you like creamier soup, add a dollop of Sour Cream to the bottom of the soup bowl before you fill the bowl. Stir and serve.
Makes about 6-8 servings. A great Alkalyzing soup.
Dr. Denice Moffat is a practicing naturopath, medical intuitive, and veterinarian working on the family unit (which includes humans and animals) through her phone consultation practice established in 1993. She has a content-rich website at www.NaturalHealthTechniques.com and free monthly newsletter. Most months she includes a healthy recipe in her newsletter.