Total Time: 1 hour 15 minutes
- 2 large leeks (a member of the onion family and a great source of beneficial vitamin K)
- 2 small heads of cancer-fighting garlic (a good source of quercetin as well)
- 4-5 large potatoes (surprisingly chockfull of health benefits, including anticancer effects)
- 9 cups low-salt chicken broth
- 4 tablespoons of butter, divided in half
- 2 tablespoons of water
- 2 tablespoons of extra virgin olive oil (heart-healthy and cancer-fighting)
- 3 tablespoons of crème fraiche (or sour cream)
- 6 sprigs fresh, antioxidant thyme (discard stems)
- Italian parsley for garnish (a good source of vitamin K)
- 9-12 eggs (high in protein, biotin, and vitamin K), if desired (with 2 tablespoons of white vinegar and water for poaching)
- Clean and thinly slice white and light green part of leeks (slicing off and discarding root end). Reserve dark green parts of leeks.
- Using the flat side of a large knife, press each clove of garlic to release skin and easily peel each clove of both heads of garlic. Chop all cloves finely.
- Peel and cube potatoes.
- Heat a large soup pot on high and melt 2 tablespoons of butter. Add olive oil.
- Lower heat to medium and add sliced leek and garlic. Sauté until leaks soft (about 10 minutes), stirring occasionally (if garlic begins to brown, lower heat).
- Add chicken broth, thyme, and potatoes; raise heat and bring to boil.
- Lower heat slightly and simmer until potatoes are fork-soft.
- Remove from heat while preparing garnish (and eggs, if desired).
- Thinly slice dark green parts of leeks.
- Heat a small sauté pan on high; add remaining butter and water.
- Once butter is melted, lower heat to medium and add leeks.
- Sauté leeks until bright green and softened. Place in small bowl for garnish.
- Separate Italian parsley sprigs from stems and reserve in small bowl for garnish.
- Lay out 2-3 sheets of paper towels on a platter.
- Crack egg into a glass measuring cup or small ingredient bowl.
- Fill a small sauce pan 2/3 full with water and bring to a boil.
- Add white vinegar.
- While stirring water to create a whirlpool effect, add egg.
- Once egg white is set, remove from boiling water with slotted spoon. Dry egg on paper towels.
- Repeat for each serving of soup, as desired.
- Add crème fraiche to soup.
- Using a stick blender, carefully blend soup in pot until completely creamy.
Ladle into individual bowls, adding an egg and garnish as desired.