Potato Soup

Potato Soup Recipe

Ingredients
7-8 Potatoes peeled and sliced in ¼ inch “chips”
3 cloves Garlic, minced
½ cup fresh or dried Parsley Flakes
2 large organic Carrots, grated
½ cup of Pesto (I make my own, but it is available in stores now)
¼ to ½ pound Bacon cut into ¼ inch strips and fried crisp (discard fat)
3 cups Leeks chopped into ¼ inch rounds (I use about ½ of the green top as well. It gives the soup a nice color)
Celtic Sea Salt to taste
1/3 teaspoon of Crushed Red Pepper flakes
enough Water to just cover the tops of the vegetables (not too much, or you will have to pour too much off after they cook)

Put all ingredients into a 12-quart saucepan. Simmer on Medium heat about 30-40 minutes until leeks are soft and potatoes fall apart. Discard half the water, or save it for a high-potassium breakfast drink. Mash the potatoes if you like smooth soup or leave it kind of chunky. Whichever you prefer.

Add 2 cups 1% Milk
½ to 1 cup crumbled Feta Cheese
Celtic Sea Salt and Pepper to taste

If you like creamier soup, add a dollop of Sour Cream to the bottom of the soup bowl before you fill the bowl. Stir and serve.

Makes about 6-8 servings.

Optional: You can add some canned clams to this soup to make New England clam chowder. It doesn’t freeze that well (with or without the clams) but then again, it doesn’t last that long either.

Health Note: Best types of potatoes to use are Russet Burbank, Russet Arcadia, Norgold Russet, Goldrush, Norkotah, Long White (or White Rose or California Long White), and Idaho. I peel the potatoes as it seems there is more and more potato scab virus on potatoes these days. In the naturopathic world, some people feel that the potato scab virus, which is worse when potatoes are grown on magnesium deficient soils, is somehow related to the virus that causes Multiple Sclerosis (MS). I don’t know if this is true, but I just don’t take chances and I always try to purchase potatoes grown in Idaho where the soils have more magnesium in them.

Chicken And Potato Soup

Two of the most popular cooking ingredients get together in this easy to make, super tasty, and highly nutritious soup dish. Chicken and potatoes take center stage around fresh vegetables and a chicken and milk based broth. Slow cooked until everything is tender and the ingredients have a chance to blend. This is the perfect soup to serve as a one-pot meal, or as a side to a light sandwich or dinner offering.

While the recipe calls for boneless, skinless chicken breast, a whole oven roasted chicken carved up into bite size pieces makes an inexpensive and suitable alternative. If you do not have unsalted butter, regular butter is fine, taste the soup before adding additional salt. For extra heat, but smoother taste, substitute one diced Serrano pepper with seeds for the hot pepper sauce. Fresh vegetables can be used in place of the canned varieties for more crunch and better flavor.

This is a great year round soup, perfect for a cold winter night or a hot summer afternoon. High in protein, rich in carbohydrates, vitamins and minerals, this one is great for getting the kids the nutrition they need, and the tastes they love.

Chicken and Potato Soup
2 tablespoons Unsalted Butter
2-1/2 pounds Boneless, Skinless Chicken Breast Halves, diced
1 large White Onion, diced
6 medium Baking Potatoes, diced
1 (15 ounces) can Sliced Carrots, drained
1 (10 ounces) can Peas, drained
1 (11 ounces) can Whole Kernel Corn, drained
1 cup Whole Milk
2 cups Cold Water, or as needed
Hot Pepper Sauce, to taste
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste

Preparation
Add butter to large stockpot. Melt over medium heat.
Add chicken to stockpot and sauté 10 minutes. Chicken should be nicely browned and juices should be clear.
Add diced onion to the chicken.
Stir in diced potatoes, carrots, peas, and whole kernel corn.
Add milk to stockpot.
Add enough cold water to cover all ingredients.
Stir in hot sauce, salt and pepper, to taste.
Bring to a boil.
Reduce heat to low. Simmer 30 minutes.
Serve hot.

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