Great Spring Soup- Creamy Leek and Potato Soup

Whole Grain Cheesy Garlic Basil French Bread

Potato Leek Soup

• Bakery Whole Grain French Bread

• 1 small to med. cooking onion chopped

• Garlic Powder

• 3 large leeks, thinly slice only the white part

• Chopped Basil

• Saute’  the onion/leek mixture in 3 TBSP of butter  until softened

• Extra Virgin Olive Oil
• fresh Shredded Parmesan

• Prepare a cooking pot with 4 cups of chicken stock (I buy mine, low sodium and no msg.)

• Brush 4 slices of bread on both sides with oil oil

• In a food processor or by hand, thinly slice 6 peeled potatoes and add to chicken stock mixture

• Sprinkle garlic, basil, and parmesan on one side and broil until lightly toasted

• Add the leek/ onion mixture to the stock  & simmer (approx. 15-20 min)

• Repeat on other side
• Finally stack and slice into quarter strips
• We eat the bread along with the salad and tossed some into soup as croutons.

• Add 2 cups of half and half or could downsize fat and use 2%milk ..skim milk would be extremely thin

• Once all is softened, I blend with a hand mixture to puree the vegetables (I like to leave mine a little chunky)
• Allow to simmer on low heat until fully heated, being careful not to burn
• Add 1-2 TBSP chives just before serving
• Serves 6

Field Greens & Spinach Salad

• In a large bowl mix 3 cups each of
  Fresh Organic Mixed Field Greens & Spinach

• Add into greens, 2 tomatoes, cut in half then quartered

• Add 4 lg. fresh white mushrooms,sliced

• Toss with Balsamic Vinaigrette

• Plate up then
  • Top each bowl with a TBSP. of blue cheese crumbles and toasted sliced almonds