Potato and Leek Soup Recipe

Paul had his wisdom tooth pulled last week due to an infection that had started beneath the tooth. Soup and smoothies have been the foundation of his/our diet all week and so we needed a bit of variety: Split Pea (check out my recipe link for the recipe), which is so simple and good, and Potato and Leek, one of Paul's favorites.

Potato and Leek Soup

2 leeks
1 medium onion
1 Tbs. grape seed oil (or olive oil)
~ 6-8 potatoes
4 cups of water
1 qt. of chicken broth or 1/2 cup rotisserie chicken drippings in 1 qt of water (even better)
1.5 tsp. Italian seasoning (thyme, oregano, marjoram, basil, rosemary, parsley)
~ 2 cups of milk
chunks of chicken (optional)
salt and pepper to taste

Heat oil in a large soup pot over medium heat while chopping onions and leeks. Saute onions and leeks until soft. Add the water, chicken broth and potatoes, and bring to a boil. When potatoes are soft, turn off heat and add the soup in batches to a food processor or smoothie maker and puree. Return to the pot, add seasoning and chicken (optional) and simmer over low heat to blend flavors ( I let it simmer for an hour or so if time, but not necessary). Just before serving add milk and heat to desired temperature, but do not let it boil once milk is added.