You’re going to love the addition to leeks to this potato soup recipe! It has so many vegetables in it, it’s almost a stew, instead of a soup!

This recipe has been adapted from Jamie Oliver (http://www.jamieoliver.com/recipes/vegetables-recipes/leek-and-potato-soup), but the measurements and ingredients have been varied.

Ingredients:

• 2 T. organic extra virgin olive oil
• 2 carrots, peeled & chopped
• 2 stalks celery, chopped
• 2 medium onions, peeled & chopped
• 1 cup cauliflower, chopped
• 2 cloves garlic, grated or minced
• 2 to 3 leeks, cut lengthwise, then rinsed & sliced
• 4 to 5 medium russet potatoes, peeled & diced
• 7 to 8 cups of organic vegetable broth
• A handful of fresh spinach or other leafy greens, chopped
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large & heavy soup pot over medium high heat.
2. Add the carrots, celery, onions, cauliflower & garlic.
3. Stir to coat with olive oil.
4. Jamie Oliver recommends putting the lid on askew & letting the ingredients cook for about 10 minutes this way.
5. After it’s cooked, add salt & pepper (to taste)