Potato Leek & Barley Soup


  • 2/3 Cup hulled barley
  • 2 Cups water

Simmer the barley in the water for 45 minutes while preparing the soup and then add at the end after the soup has been pureed. Drain off any excess water when the barley is done before adding to the soup.

  • 4 leeks (light green and whites only, cut down the middle into ¼’s, then chop into ½ “ pieces.
  • 6 medium russet potatoes, peeled and diced
  • 6 cups water
  • 2-3 tsp. salt
  • 2 bay leaves
  • 1 tsp. oregano
  • ½ tsp. thyme
  • ¼ tsp. pepper
  • 4 tsp. McKays chicken seasoning

Cut and wash leeks in a calendar to remove any dirt and place ½ of the leeks with the above ingredients in a large pot. Sauté the other ½ of the leeks in a non-stick pan for 8-10 minutes. Not crispy or black. Add 2 tsp. low sodium soy sauce or tamari till leeks are uniform caramel color then pour into the potato mixture. Simmer for 20 minutes. Puree the soup with a Smart Stick (hand held blender) then add 2 cups of soy or almond milk.

While the soup is simmering steam 4 more potatoes that have been peeled and diced. Add to the soup after it is pureed.