We aren’t waiting for the first of the year to start our New Year’s resolutions.

The market’s goal is to bring recipes for ingredients in the market now.

Potato Leek Soup
This is for a version with potatoes and leeks, but you can add all kinds of things to change it up: greens, sausages, cauliflower or perhaps carrots.

Pepper Ranch Poultry has chicken stock. This soup can be on the table in 30 minutes with 5 minutes of prep time

Potato Leek Soup Recipe
• Prep time: 5 minutes
• Cook time: 30 minutes
• Yield: Serves 4-6.
Add to shopping list
• 3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop. (See How to Clean Leeks)
• 2 Tbsp butter
• 2 cups water
• 2 cups chicken broth (or vegetable broth for vegetarian option)*
• 2 lbs potatoes, peeled, diced into 1/2 inch pieces
• Marjoram – dash
• 1/4 cup chopped fresh parsley
• 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
• Tabasco sauce or other red chili sauce
• Salt & Pepper
*If cooking gluten-free, be sure to use gluten-free broth.
1 Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown the leeks.
2 Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.

Nutrition Facts
Serving Size 222.5g
Amount Per Serving

Nutritional details are an estimate and should only be used as a guide for approximation.

Read more: Calories in Potato Leek Soup | Nutrition and Health Facts http://caloriecount.about.com/potato-leek-soup-recipe-r58407#ixzz2obYe72ef