Hearty Potato Soup

- 7-8 Potatoes peeled and sliced in ¼ inchSimmer on Medium heat about 30-40 minutes until
"chips"leeks are soft and potatoes fall apart. Discard half
- 3 cloves Garlic, mincedthe water, or save it for a high-potassium
- ½ cup fresh or dried Parsley Flakesbreakfast drink. Mash the potatoes if you like
- 2 large organic Carrots, gratedsmooth soup or leave it kind of chunky.
- ½ cup of Pesto (I make my own, but it isWhichever you prefer.
available in stores now)- Add 2 cups 1% Milk
- ¼ to ½ pound Bacon cut into ¼- ½ to 1 cup crumbled Feta Cheese
inch strips and fried crisp (discard fat)- Celtic Sea Salt and Pepper to taste
- 3 cups Leeks chopped into ¼ inch roundsIf you like creamier soup, add a dollop of Sour
(I use about ½ of the green top as well. ItCream to the bottom of the soup bowl before
gives the soup a nice color.)you fill the bowl. Stir and serve.
- Celtic Sea Salt to tasteMakes about 6-8 servings. A great alkalyzing soup.
- 1/3 teaspoon of Crushed Red Pepper flakesOptional: You can add some canned clams to this
- enough Water to just cover the tops of thesoup to make New England clam chowder. It
vegetables (not too much, or you will have todoesn't freeze that well (with or without the
pour too much off after they cook)clams) but then again, it doesn' t last that long
Put all ingredients into a 12-quart saucepan.either.