Access to all articles, new health classes, discounts in our store, and more!
Potato Leek Soup

[“From The PPNF Kitchen”]
6 Servings
Ingredients
- 4 red potatoes
- 1/4 tsp. sea salt
- 1 leek, sliced
- 1 Tbs. miso
- 6 cups water
- 1 carrot, chopped
- 1 tsp. dill
Directions
- Clean and slice red potatoes in chunks.
- Leave skin on.
- Clean and chop carrot into small pieces.
- Put potatoes, carrots and water in pot and bring to a boil.
- Turn flame down and simmer for 15 minutes.
- Meanwhile, separate leaves of leek and wash each one carefully – leeks tend to carry a lot of mud.
- Slice thinly across width.
- Add sliced leeks, sea salt and dill to pot.
- Simmer 10 minutes.
- Turn off flame.
- Put half of soup in blender along with the miso.
- Puree.
- Return pureed soup to pot and stir.
- Reheat if necessary, but do not return to boil as boiling will kill the enzymes in the miso.
About the Author
Miriam Ballonoff Bach, MA, has over seventeen years experience in nutrition and food service, including owning a restaurant and a whole foods lunch delivery service. She facilitates whole foods preparation classes and nutritional lectures for PPNF and at the Optimum Health Institute in San Diego, California.
Published in the Price-Pottenger Journal of Health & Healing
Fall 2010 | Volume 34, Number 3
Copyright © 2010 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide