Loaded Potato Leek Soup
Late Summer Abundance!
I tried to make a simple potato leek soup but with all the late summer organic vegetable harvest, I just kept adding in those healthy organic vegetables until my soup was loaded with nutrition and flavor! My Loaded Potato Leek Soup uses corn/potato stock as a thickener but is still quite chunky with an abundance of diced organic zucchini, fennel, garlic scapes, hot and sweet peppers, carrots, tomatoes and corn kernels in addition to the organic leeks and golden potatoes that make the base. Seasoned with just one organic chicken sausage as a flavor booster and punched up with coriander, cilantro and organic tomatillo, my Loaded Potato Leek Soup is the perfect supper for a rainy day! Enjoy my Loaded Potato Leek Soup with crusty bread and goat cheese and a crisp dry white wine!
1/4 cup extra virgin olive oil
2 organic corn, kernels cut off the cobs, reserve the cobs
3 organic garlic scapes,
4 organic small leeks or 2 large, chopped
1 organic carrot, diced
2 organic baby fennel bulbs, diced
1 sweet organic banana pepper, diced
1 organic hot chili pepper, diced
5 organic golden potatoes, 4 unpeeled and diced, 1 peeled and quartered and reserved
2 small organic zucchini, diced
1 organic tomatillo, diced
1 organic chicken sausage, diced
2 teaspoons grey salt
1 teaspoon pepper
1/2 bunch each cilantro and flat parsley, chopped
1 teaspoon ground coriander
4 sprigs of fresh thyme, leaves stripped from stems, discard stems
2 organic Roma tomatoes, diced
3 cups water
Corn and potato broth that has been blended
Chopped organic cilantro and organic grape tomatoes for garnish
In a small saucepan, cover reserved corn cobs and reserved quartered potato in salted water and bring to a boil until potato is very soft, discard cobs and let broth cool. Transfer to a blender and blend mixture until smooth! Set aside
In a large stock pot, heat oil to medium high
Add corn kernels, garlic scapes, leeks, fennel, carrots and peppers, salt and pepper and thyme leaves
Cook until vegetables are softened
Add zucchini, tomatillo, coriander and sausage, cook for a couple of minutes
Add water, potatoes and Roma tomatoes
Bring to a soft boil then reduce to simmer
Add cilantro, parsley and blended corn/potato broth
Stir until blended through
Remove from heat and let soup rest for 5-10 minutes
Ladle soup in bowls, garnish with organic chopped cilantro and organic grape tomatoes
Serve soup with crusty bread and soft goat cheese and a nice dry white wine! Enjoy!
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