Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Recipes

Chunky Potato Leek Soup

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

Serves 4

Potato Leek Soup

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

Mindfulness Exercises:

  • 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