Potato, Leek and Carrot Soup

Classic potato leek soup is creamy and thick, some might say grainy. This is not that! I like my soup chunky! 

Ingredients:

1 leek, cleaned and sliced

2 1/2 cups diced potatoes

1 1/2 cups diced carrots

1 small red onion, sliced

1/2 jalapeño, finely chopped

4 cups chicken or vegetable broth

1 tbsp tomato paste

1 tsp oregano

1 tsp celery seed

1 tsp olive oil

1 tbsp butter

1/2 tsp salt

1/4 tsp pepper

fresh parsley to serve

First things first with leeks... they can be sandy. So cut the root end off, remove the dark green leaves and cut through lengthwise. Carefully wash between each leaf so no dirt gets into your soup! Now slice and dice all the veggies.

Heat the olive oil and butter in a large pot, then add the leek and onion. Cook 2 minutes. Next add the carrots, potatoes and jalapeño and toss together.

Pour in the broth with tomato paste and seasonings. Bring to a boil then reduce heat. Cover and simmer 10-15 minutes or until carrots are tender.

Serve with fresh parsley and maybe a nice crusty bread for sopping!

Serves 4-6