Prep Time | 15 minutes |
Cook Time | 45 minutes |
Servings |
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Ingredients
- 4 medium leeks white and tender light green parts only; washed and thinly sliced
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic minced
- 2 large potatoes peeled and cubed
- mineral broth or water
- 1/2 teaspoon herbes de Provence or dried tarragon optional
- sea salt and black pepper to taste
- 1 teaspoon wakame crumbles
- watercress, kale, spinach, or scallions chopped for garnish
Ingredients
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Instructions
- In a soup pot over medium heat, saute the leeks with a pinch of salt in olive oil until they are tender and translucent, about 5 minutes.
- Add the garlic and potatoes and saute for 2-3 more minutes.
- Add the broth or water to just cover the vegetables. Bring to a boil, cover, reduce heat, and simmer until the vegetables are soft, about 30-45 minutes.
- Add the seasonings and wakame and simmer for 1 more minute. Puree the soup in a blender or directly in the pot with an immersion blender. Alternately, skip this step and serve the soup chunky.
- Serve garnished with chopped greens.