Today I had a craving for potatoes, an unusual craving for me. Potatoes are actually the most consumed vegetable in the standard American diet (SAD), eaten in the form of potato chips, French fries and other processed foods.
Cravings are not something we should try to resist or feel guilty about. They are critical pieces of information that tell us what our body needs. So when I have a craving, I listen to my body and figure out the right solution that will satisfy me. Instead of running out for a bag of chips, I headed to my local grocery store and picked up a few whole potatoes, leeks, and onions – all the ingredients for potato leek soup!
On this dreary cold winter day, I couldn’t think of anything more perfect to really hit the spot. I’m sure once you taste this soup, you’ll agree.
Ingredients:
3 large Yukon gold potatoes, chopped
2 leeks, white and light green parts sliced into 1/4-inch slices
1 large yellow onion, chopped
3 cloves of garlic, chopped
1 teaspoon thyme
1 tablespoon extra virgin olive oil
2 cups vegetable broth
2 cups water
salt and pepper to taste
Directions:
Pour vegetable broth and water into large pot
Combine other ingredients and bring to boil
Reduce to low flame and simmer until potatoes are soft, approximately 20 minutes
Serve and enjoy!