Potato and Leek Soup

1 T canola oil
2lb little potato
2 c sliced leeks/onions
2 l water
1/2c pearl barley (cooks quicker)
Salt/pepper
2 T fresh chopped parsley
1 c whipping cream (optional)

In a soup pot heat the oil, till just hot, then add the leeks, and season with salt and pepper, and toss well to coat all the leeks. Then add the potatoes, and cook to toss with oil, add the barley and make sure all of the vegetables are well coated. Cover for 5 minutes "sweat" the vegetables. Then add the water, bring to a boil, then turn down to a simmer and cook for 45 minutes, stirring occasionally so that barley does not stick to the bottom of the pot.

 

Once potatoes are cooked and whipping cream if desired adjust seasoning, turn off the heat cover, and allow soup to steep for 10 minutes before serving.

Optional:

Pesto sauce
Beans/lentils
Green peas
Broccoli

Tip:

I will use this soup as a sauce for cheese ravioli, or even rigatoni with some grated cheese on it.

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