Mennonite Leek Soup Recipe #123608
Adapted from my More with Less Cookbook-but it doesn't mean less flavor! This is a light yet filling and delicious soup. My kids enjoy eating it with a straw!
by Kaarin
1¼ hours | 15 min prep
SERVES 6 -8
- 3 quarts water
- 4 chicken bouillon cubes (or chicken stock)
- 3 cups leeks, chopped (include green tops)
- 3 cups potatoes, peeled and chopped
- 3 cups carrots, chopped
- 2 celery ribs
- 1/2 teaspoon savory
- 1/2 teaspoon marjoram
- 1/4 teaspoon rosemary
- 1 teaspoon parsley
- salt and pepper
- Bring chicken stock to boil.
- Add leeks, potatoes, carrots and celery.
- Simmer 30-45 minutes until veggies are soft.
- Add seasonings and simmer another 30 minutes.
- Puree in batches in blender.
- Serve hot or cold.
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5 stars