EASY POTATO LEEK SOUP

Soup is filling and wholesome.  It's one of those comfort foods that is actually good for you.  My recipe for potato leek soup is easy to make, and I have one secret ingredient, miso (a secret ingredient I use in many of my recipes), that gives the soup a depth of flavor.  Make sure you slice the leek lengthwise and wash each section well to get rid of the dirt.  To serve my family, I use about 4 leeks.


SECRET INGREDIENT:  Organic, no MSG, no GMO miso!

* 2 tablespoons olive oil
* equal amounts of: (1) cleaned chopped white and light green parts of leek,
     (2) thinly-sliced potatoes, and
     (3) water
* about one tablespoon of organic red miso
* milk or heavy whipping cream to taste, about 1/2 cup (optional)

In dutch oven or soup pot, saute chopped leeks in olive oil over medium until just wilted, about 5 minutes.  Add potatoes and saute for a couple minutes more.  Add water and bring to boil.  Simmer until potatoes are cooked (where you can easily put a fork or knife through the potatoes), about 10 - 20 minutes, depending on how large the potato pieces are.  Let the soup cool enough to put into a blender (or use a handheld blender in the pot).

Mix until somewhat smooth, but don't over-blend as the soup can become gummy.  Return to pot and mix in miso.  If you are using milk, whisk together miso and milk before mixing into the soup.  Bring to simmer, and serve. 

Ith gu leòir! (Eat plenty!)