| - 7-8 Potatoes peeled and sliced in ¼ inch | | | | Simmer on Medium heat about 30-40 minutes until |
| "chips" | | | | leeks are soft and potatoes fall apart. Discard half |
| - 3 cloves Garlic, minced | | | | the water, or save it for a high-potassium |
| - ½ cup fresh or dried Parsley Flakes | | | | breakfast drink. Mash the potatoes if you like |
| - 2 large organic Carrots, grated | | | | smooth soup or leave it kind of chunky. |
| - ½ cup of Pesto (I make my own, but it is | | | | Whichever 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 rounds | | | | If you like creamier soup, add a dollop of Sour |
| (I use about ½ of the green top as well. It | | | | Cream 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 taste | | | | Makes about 6-8 servings. A great alkalyzing soup. |
| - 1/3 teaspoon of Crushed Red Pepper flakes | | | | Optional: You can add some canned clams to this |
| - enough Water to just cover the tops of the | | | | soup to make New England clam chowder. It |
| vegetables (not too much, or you will have to | | | | doesn'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. |