2Large leekscleaned, trimmed, and chopped (leeks are a very dirty veggie, so make sure you slice them down he middle and wash the layers)
4large baking potatoeswashed, skin on; cut into equal bite-sized pieces. I used my vegetable chopper on the large setting.
¼cupfresh chopped parsley
2teaspoonscayenne pepperadd ¼ teaspoon at a time to adjust for individual preference
8cupsorganic vegetable broth
2teaspoonsfresh ground pepperadd ¼ teaspoon at a time to adjust for individual preference
Salt and pepper to taste
½cupfresh chopped chivesreserve ¼ cup to put on soup after it is cooked to serve
Sauté garlic, chopped leeks, onions, garlic powder, and onion powder for 10 minutes or brown.
Use a little vegetable broth to prevent sticking.
I wash the potatoes before I cook them and after. I do this to remove all the dirt so it doesn’t become part of the soup. I leave the skin on because of the vitamins and minerals, but I don’t want to eat dirt.
Add 4 cups of organic vegetable broth; boil.
Add the potatoes, cover with another 4 cups of organic vegetable broth, and boil again; cook 30 minutes on simmer covered.
Turn down to simmer and add the remaining herbs and spices
Do not cover
Cook for 20 minutes; uncovered until potatoes are soft
Using a high-speed blender, carefully remove half the soup until half the leeks, onions, and potatoes are thick and creamy. Half the soup should be chunky.
If you wish, blend all the soup.
Serve in soup cups with fresh chives on top (the extra you reserved)
For those sensitive to spice, add ¼ teaspoon of cayenne and black pepper. taste, and add more to meet individual preferences.