Chunky Potato Leek Soup
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Add some shredded cooked chicken to this warming soup to make a one-dish meal.
2 large leeks, white part only, halved and sliced
2 Tbs. orange olive oil
1 quart organic chicken broth
3 cups Yukon Gold potatoes cut into 1-inch cubes
1 cup frozen organic baby peas
1/4 cup chopped fresh dill
Salt & pepper to taste
In large pot, cook leeks in olive oil over medium heat until softened, about 4 minutes. Add broth, and bring to a boil. Add potatoes, reduce heat, and simmer until cooked through but firm, about 10 minutes. Add peas, and cook another 4 minutes. Stir in dill, salt, and pepper, and serve immediately.
per serving: 245 cal; 7g pro; 7g total fat (1g sat fat); 38g carb; 0mg chol; 592mg sod; 4g fiber; 5g sugars
- Inhale the steam from the soup, allowing it to penetrate your senses.
- Contemplate the labors of the farmer who grew and harvested the potatoes.
- Eat just one piece of potato, then just a pea, then just a spoonful of broth, savoring each. Pause. Now enjoy all three at once. Contemplate the differences.
From article: Mindful Eating