Potato and Leek Soup
1 Tbsp. Butter or coconut oil
2-4 good sized leeks
1 onion
2-3 cloves garlic
2 stalks celery (optional)
6-8 good sized potatoes
vegetable broth or chicken stock
salt and pepper
2-4 good sized leeks
1 onion
2-3 cloves garlic
2 stalks celery (optional)
6-8 good sized potatoes
vegetable broth or chicken stock
salt and pepper
Wash the leeks thoroughly making sure to remove all the dirt as leeks can hold a lot of soil.
Slice the leeks and celery into about 1/2 inch segments and dice the onion and garlic. Melt butter on just below medium heat. Add leeks, onion and celery sprinkle with a few grains of sea salt. Cook until just tender about 4 minutes and add diced potatoes. Cook until potato softens about 5 more minutes and top with stock or broth. Add more stock/broth for a thinner soup, less for a thicker , creamier soup.
Add pepper and salt to taste and any additional desired seasonings. Puree and serve warm or cold with a dollop of organic sour cream and diced chives or fresh parsley.
Slice the leeks and celery into about 1/2 inch segments and dice the onion and garlic. Melt butter on just below medium heat. Add leeks, onion and celery sprinkle with a few grains of sea salt. Cook until just tender about 4 minutes and add diced potatoes. Cook until potato softens about 5 more minutes and top with stock or broth. Add more stock/broth for a thinner soup, less for a thicker , creamier soup.
Add pepper and salt to taste and any additional desired seasonings. Puree and serve warm or cold with a dollop of organic sour cream and diced chives or fresh parsley.
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