Nourishing Soup Series: Dilly Cream of Potato/Vegetable {Printable Recipe}

Ingredients

  • 3 Tbs. fat of choice
  • 1 leek, chopped
  • 1 clove garlic, minced
  • 4 medium potatoes, diced
  • (optional carrots)
  • 4 c. chicken stock
  • 1 scant Tbs. salt
  • + 14 more ingredients
    • ¼ tsp. pepper
    • 2 c. broccoli (or more)
    • (optional cauliflower)
    • 4 c. milk, reserve ½ cup to mix with starch
    • 1 tsp. dill
    • 1 Tbs. fresh parsley
    • (marjoram and tarragon are also nice in place of dill)3-6 Tbs. arrowroot starch
    • ½-1 pound green beans, trimmed and cut
    • 1-2 packed cups chopped leafy greens
    • Other options for veggies:
    • cabbage
    • zucchini
    • turnips
    • what else is in your fridge?

1. Melt fat in large pot. 2. Saute leek over medium heat (or anything else from the Allium family), stirring occasionally while dicing potatoes. When the saute is nicely aromatic and a bit limp, add garlic if using, stir for one minute, then add the potatoes. 3. Pour in the broth to cover and s...

View full recipe at SpringPad

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