Lorraine’s Potato Leek Soup

2 large, or 3-5 small leeks, chopped
4-5 small potatoes, chopped
1 whole small garlic bulb, chopped fine
1 celery stalk
Additional veggies: carrots, peppers, parsnip, kale, etc.

Heat some oil or butter in a sauce pan – just enough to cover the bottom of the pot. Saute all the ingredients listed above for about 5 minutes.

Add boiling water to cover and season with salt, pepper, Mrs. Dash or any other seasoning (i.e. fresh thyme). Add 1 bouillon cube to the pot.

You can then add a variety of other veggies you may have on hand: carrots, peppers, parsnip, kale, parsley, etc.

Top up with water to cover and bring to a boil.

Simmer uncovered another 10 minutes until the root veggies are tender to your liking. At this point, you may wish to add milk/cream/parmesan or even some crumbled bacon.

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