Chunky potatoes and chopped leeks served with warm bread on a cold, winter day for lunch or dinner meal*.
Serves 4
2 large organic leeks, white part only, cut in half and sliced
2 Tbs. (30 ml) olive oil
1 quart (45 ml) organic chicken broth
3 cups (700 ml) cubed organic unpeeled potatoes
1 cup (240 ml) frozen organic peas
1/4 cup (60 ml) chopped fresh dill or 1 tsp. (5 ml) dried dill
black pepper to taste
*optional: shredded cooked organic or free range chicken for a one-dish meal
1. In a large pot, cook leeks in olive oil over medium heat until soft, about 4 minutes.
2. Add broth and bring to a boil.
3. Add potatoes, reduce heat, and simmer until cooked but still firm, about 10 minutes.
4. Add peas, cook 4 minutes.
5. Stir in dill and black pepper.
6. Serve with warm bread with humus or cheese.
