Detox leek potato soup

from Half Assed Kitchen

6-8 cups chicken or veggie broth (preferably organic, if you want to get the full detox effect)

Olive oil

2 leeks, sliced up to dark green parts (discard the dark greens)

2 handfuls potatoes (we used french fingerlings), cut into bite-sized pieces

2 Tablespoons fresh rosemary, minced

2 Tablespoons fresh flat-leafed parsley, chopped

2 Tablespoons fresh thyme (or 2 teaspoons dried)

Salt and pepper to taste

In large pot, sauté leeks in olive oil for several minutes over medium heat. When softened, add broth, potatoes, rosemary, parsley, salt and pepper.

Bring to a low boil and cook about 25 minutes, or until potatoes are fork tender.

Serve with whole grain bread and sliced apples.

(This also makes a nice side dish for a heartier entrée.)

For more simple and delicious recipes and tips, visit www.HalfAssedKitchen.com