My kids used to love having their friends over for this green soup because to a kid, it looks gross, but even to a kid, it tastes surprisingly delicious. Don’t let the ease of making this soup fool you…it tastes like you spent hours in the kitchen.
You can either purée the soup or leave it chunky based on your time and preference.
- 1 Tablespoon olive oil
- 3 large leeks, cleaned and sliced crosswise into ¼” slices
- 5 large potatoes, peeled and sliced into ¼” slices
- 64 ounces chicken broth*
- ½ teaspoon sea salt (varies depending on the salt in the chicken broth)
- ½ teaspoon white pepper (or more, depending on your taste)
- 1-2 teaspoons tarragon
- Sauté the sliced leeks in oil until soft. Add the chicken broth, potatoes, salt, pepper and tarragon. Bring to boil and cook until potatoes are soft. Either purée in a food processor or stir to break up the potatoes with a wooden spoon.
- *If you have time to make the broth, you will definitely taste the difference. Just save any chicken bones from previous meals (add them to a bag in the freezer until you have time to make it). Boil together about 2 quarts water or enough to cover everything plus one inch, the bones from one whole chicken, 1-2 Tablespoons chicken bouillon, 1 stalk celery, 2 carrots, and fresh parsley if you have it. (Don’t bother with dried parsley. It doesn’t add much taste). Simmer on low for 1½ to 2 hours. Freeze broth and use as needed.