Delicious and Nutrient Dense Potato Leek Soup Recipe

Potato leek soup is a classic fall recipe. What I have done in the recipe below is used the most nutrient dense forms of the main ingredients (such as purple potatoes and wild leeks) to make this delicious recipe even healthier!

INGREDIENTS (3 SERVINGS):

4 cups organic vegetable stock
3 fresh organic purple potatoes (chopped into 1 inch chunks)
3 fresh wild leek leaves (chopped into 1 inch slices)
1 cup organic grass-fed A2 milk
1/2 cup organic grass-fed cultured ghee
3 tablespoons fresh organic thyme leaf (diced) OR 1 tablespoon dried
2 teaspoons organic dijon mustard
1 teaspoon fresh organic green onions (diced, one serving as garnish)
1.5 teaspoons sea salt
1/2 teaspoon dried organic black pepper

DIRECTIONS

1. Melt the ghee in a large soup pot.

2. Add the chopped leeks (rinse thoroughly) and sauté for 5 minutes until soft.

3. Add the purple potatoes, vegetable broth, salt, and pepper to the pot. Increase the heat to high and bring the mixture to a boil, then reduce the heat to a gentle simmer and cook until the potatoes are fork-tender (about 20 minutes).

4. Add in the remaining ingredients (except the fresh green onions) and blend the mix with an immersion blender directly in the pot until it reaches your desired consistency (smooth or with some chunks).

5. Taste and adjust seasoning with more salt and pepper if desired.

6. Ladle the soup into bowls and garnish with fresh green onions.

7. Serve warm with sourdough bread.

8. Store extra servings in the refrigerator and consume within 3 days.

Enjoy!

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