Fit Fat Loss

Ingredients

• 3 chopped large leeks – Use only the white and pale green parts
• 2 Tbsp butter
• 2 cups water
• 2 cups chicken broth (or vegetable broth for vegetarian option)
• 2 lbs red potatoes, peeled, diced into 1/2 inch pieces
• ½ c chopped carrots
• 1 tsp minced garlic
• Dash of Marjoram
• Dash of thyme
• 1/4 cup chopped fresh parsley
• Tabasco sauce or other red chili sauce
• Sea Salt & Pepper
• 2 bay leaves

Separate and rinse leeks before chopping. Cook leeks and garlic in butter in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.

Add water, broth, carrots, potatoes, and bay leaves. Bring to a low simmer and cook for 20 minutes. Remove the bay leaves. With an immersion blender blend the soup for just a minute or two. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce, ground pepper, and sea salt to taste.

Preparation time about 45 minutes

Serves 4-6

• Low in saturated fat 
• No cholesterol 
• High in dietary fiber 
• High in manganese 
• High in niacin 
• High in phosphorus
• High in potassium 
• Very high in vitamin A 
• High in vitamin B6
• Very high in vitamin C

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