Guest Blog Written By: Denise from The Mutts Kitchen
Sharing with you all a family favorite that’s it’s easy, quick and absolutely delicious! I know I should be sharing spring or summer recipes, but considering April showers bring May flowers, this is prefect for those rainy days!
RUSTIC POTATO & LEEK SOUP
Ingredients:
3 Leek stalks, washed. ( Only use up to light green area of the stem)
4-5 red skin potatoes, chopped with peel on
1 glove garlic, chopped
½ cup chopped fresh parsley (optional)
2 stalks celery, finely chopped
1 tbsp olive oil ( I like to use Portuguese olive oil)
4 cartons of sodium free chicken broth
Salt and pepper to taste
Directions:
1. Chop all veggies and lightly sauté in stock pot, this is just to get the flavors released
2. Add chicken broth, salt & pepper
3. Bring to boil, then simmer for 30-45min
4. Using a hand blender or food processor, puree until desired consistency
5. Bring to light simmer for another 5-10 min.
Enjoy!