Lunch: Potato, Leek, and Barley Soup

Recipe by Judy Kim Barley gives this savory soup a hearty chowder feel.

This recipe includes superfoods such as:

Barley

Health benefits of Potato, Leek, and Barley Soup

Barley is about the best grain a woman with PCOS can eat. It is low in calories and has the lowest GI of all grains. Low-GI grains such as barley take much longer to digest and create a slow, steady rise in blood glucose and insulin levels. As mentioned before on Fertility Chef, low-GI foods reduce cravings. If possible, try and find hulled barley as it is the most nutrient dense of all types of barley.

Ingredients

2 tbsp. butter
3 large leeks, cleaned and chopped
kosher salt
Black pepper
32 oz. low-sodium chicken broth
2 lb. russet potatoes, peeled and chopped
1/4 c. barley
1 bay leaf
1/4 c. fresh parsley, chopped, plus more for serving
Crusty bread, for serving

Instructions

In a large dutch oven or pot, heat butter over medium-low heat. Add leeks and season with salt and pepper. Cook, covered, stirring occasionally, leeks are softened, 10 minutes.
Add broth, potatoes, barley, and bay leaf and bring to a boil. Simmer until potatoes are tender, 15 to 20 minutes. Remove bay leaf and season with salt and pepper. Using an immersion blender or food processor, blend until almost smooth.
Garnish with parsley and serve with crusty bread.

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