Potato Leek Soup

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Prep time: About 20 minutes
Cooking time: About 45 minutes

Makes: 8 servings

    

Ingredients

• 1             whole leek, cleaned and chopped (about 6 oz.)
• 2 oz.       sliced carrots
• 3 oz.       chopped celery
• 3             cloves garlic, diced.
• 2 T.         extra virgin olive oil
• 12 cups   bouillon
• 16 oz.     potatoes, unpeeled and sliced
• 1 t.          salt
• 1/2 cup   lentils, cleaned and rinsed
• 2 T.         butter

Directions

1. Stir fry leeks, carrots, garlic and celery in 2 T. olive oil 5 minutes until browned.
2. Stir fry potatoes in 2 T. olive oil (or butter) 10 minutes until browned.
3. Boil bouillon, add potatoes, fried vegetables, lentils and salt.
4. Simmer 20 minutes.
5. Puree soup and serve.

Based on a recipe from Omar Cajas, chef at Yarina Ecolodge, Coca, Ecuador.

 

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