Recipe: Chicken Leek Soup (and How to Clean a Leek)

Ingredients:

• 2 Tbsp. Butter (you could use olive oil instead)
• 2 organic Leeks, white portion only, finely chopped
• salt and pepper to taste
• 1 clove organic garlic, finely minced (or 1/2 – 1 tsp. prepared minced garlic)
• 1 c. vegetable broth (I use 1 tsp. vegetable bouillon + 1 c. water)
• 2 c. chicken broth (I use 2 chicken bouillon cubes + 2 c. water)
• 1 1/2 c. organic Yukon Gold Potatoes (I used 4 small potatoes)
• 1 c. chopped organic rotisserie chicken breast (Bryan made this earlier last week)
• 1 Tbsp. dried parsley leaves
• 1 tsp. dried tarragon leaves
• 1/4 c. organic heavy whipping cream

How to Prepare Leeks:

Organic Leeks - remove outermost leave and rinse

Remove and discard root tip and green portion of stems.

Cut each leek in half lengthwise.

Leeks tend to be quite sandy. Press the center of the halved leek and thoroughly rinse between each layer to ensure the lack of grit in your meal.

How to Make the Soup:

3.  Add leeks and garlic to butter with salt and pepper. Stir occasionally until soft and slightly golden brown.

5. Add vegetable broth, chicken broth, potatoes and chicken to pot. Bring to boil, then reduce heat to low and simmer for 5-10 minutes, or until potatoes are soft.

Serves 4.