Loaded Potato Leek Soup

Loaded Potato Leek Soup

Loaded Potato Leek Soup

Late Summer Abundance!

Loaded Potato Leek Soup

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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