Creamy Potato Leek Soup (without dairy!)

  • Chicken broth
  • Vegetable broth
  • Potatoes (yellow)- 2 to 3 inch cubes
  • Leeks (with more white then green if possible)
  • Dried shitake mushroom—set aside and let soak in water
  • Onions
  • Garlic
  • Black pepper
  • Crushed red pepper

** To clean leeks: at the base of the green and white cut a “v”. Then slice the leek lengthwise down the middle. Do not go all the way through. Hold leek underwater and make sure you wash off each layer.

Fold back together in order to slice. Slice small / medium ringlets.

In a pot cook garlic, crushed red pepper, and then onions. When onions are translucent turn the heat off and add the chicken broth (or vegetable broth). Bring to boil add potatoes. When potatoes are half way cooked add leeks and shitake mushrooms. Cook until potatoes are done. When everything is cooked put into blender.

Season to taste.

Teri began her studies in energy medicine as part of her own personal development journey, and continues to to learn and integrate that knowledge into her practice. Teri is the founding practitioner of Calandra Center for Health and Wellness in Chicago, Illinois. She is licensed by the State of Illinois in acupuncture (L.Ac.), and board certified through the National Certification Commission for Acupuncture and Oriental Medicine (NCCAOM).