I had a great harvest of green onions in my garden this month so I decided to come up with a unique recipe to make with them. I also used leeks which are another root vegetable that were named as one of the best prebiotic foods for our gut by the Human Microbiome Project. My family loves soups and I also love that they are “soup-er” healthy, easy to make and clean-up with just one pot, and freeze well to last for months in the freezer. Hope you enjoy!

Leek, Green Onion, and Potato Soup
(makes 6-8 servings)

Ingredients:

  • 4 medium leeks

  • 4 green onions/scallions (may substitute 2 small yellow onions)

  • 4 large (or 6 small) Idaho potatoes (2.5 lbs)

  • 2 garlic cloves

  • 64 oz of chicken broth/stock (or may substitute vegetable broth)

  • 4 Tbsp (1/2 stick) of butter (or may substitute 4 Tbsp of olive oil instead)

  • 1 cup of milk (may omit if dairy free)

  • 1 cup of shredded cheddar cheese for topping (may omit if dairy free)

  • Salt and pepper

 Directions:

  • Cut off the tough dark green tops and the bottom roots off of the leeks (compost or freeze for making stock). Cut the leeks into ¼” thick slices and put into a colander.  Wash them thoroughly and separate the rings to clean off the dirt.

  • Rinse the green onions well. Cut off the ends and roots of the onions. Cut into ¼” slices.

  • Peel the potatoes. Cut them in half lengthwise, then again into quarters. Slice them into 1-1.5” cubes.

  • Melt the butter or olive oil in a large pot over medium heat.

  • Add the prepared leeks and green onions into the pot and stir well.

  • Peel 2 cloves of garlic, put into garlic press, and squeeze into pot with leeks and onions.

  • Cover the pot and reduce the heat to low and cook for 10 minutes or until leeks and onions have softened.

  • Add the diced potatoes, chicken broth, 1 tsp of salt, and ½ tsp of black pepper to the pot.  Stir to combine well.

  • Increase the heat to high and bring soup to a boil, then reduce to low heat and simmer for 15-20 minutes, or until potatoes are softened.

  • Use an immersion blender (stick blender) to blend soup or allow the soup to cool and pour half of the soup into a standing blending and puree in two batches.

  • Top with shredded cheddar cheese and sliced green onions as desired.

  • Add more salt and pepper to taste.