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