Potato Leek Stew
This recipe is free of the common eight food allergens: Wheat/Gluten, Eggs, Soy, Milk, Peanuts, Tree Nuts, Fish, Shellfish. It is also free of corn, sugar, and alcohol.
This is dish too hearty to be called a soup but still has that light delicate flavor typical of potato leek soup.
Ingredients
2 leeks
3 tablespoons olive oil
6 medium potatoes
8 cups of water
1/4 cup parsley
1 tablespoon mustard powder
2 bay leaves
salt and pepper to taste
Directions
Separate the dark green part of the leak from the white. Slice the white part of the leek into rings and minced the green part. Soak and rinse the leeks to get rid of any dirt. Heat a large pot on the stove, add the olive oil, and saute the leeks until transparent. Cut the potatoes into cubes and add to the leeks. Saute an additional 2-3 minutes. Add the water, finely chopped parsley, mustard, bay leaves, salt, and pepper. Bring to a boil then cover and reduce to a low simmer. Cook until potatoes are soft, approximately 30-45 minutes.
Serves 6-8
Ingredients
2 leeks
3 tablespoons olive oil
6 medium potatoes
8 cups of water
1/4 cup parsley
1 tablespoon mustard powder
2 bay leaves
salt and pepper to taste
Directions
Separate the dark green part of the leak from the white. Slice the white part of the leek into rings and minced the green part. Soak and rinse the leeks to get rid of any dirt. Heat a large pot on the stove, add the olive oil, and saute the leeks until transparent. Cut the potatoes into cubes and add to the leeks. Saute an additional 2-3 minutes. Add the water, finely chopped parsley, mustard, bay leaves, salt, and pepper. Bring to a boil then cover and reduce to a low simmer. Cook until potatoes are soft, approximately 30-45 minutes.
Serves 6-8
Photographs and food styling by Krista J. Essler, LAc, BAE
© Essler Wellness Enterprises 2011
© Essler Wellness Enterprises 2011
