Potato Leek Soup

  • 1 tbsp. olive oil
  • 2 leeks, cleaned, and chopped (use both the white and green)
  • 1 tbsp. grass-fed butter
  • 3-4 medium sized potatoes, peeled and quartered
  • 5 cups chicken stock, vegetable stock or water
  • 3 garlic cloves, peeled
  • 1 tbsp. fresh thyme or 1 tsp. dried thyme
  • 1 & 1/2 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper
  • 2 tbsp. parsley, minced

Saute leeks in olive oil for 2-3 minutes. Add potatoes, chicken stock, butter, garlic, thyme and sea salt and bring to a boil.  Cover and lower heat to medium, cook 10-15 minutes or until potatoes are soft and easily pierced.  Remove leeks, potato and garlic with a slotted spoon and puree in a food processor or blender, then add back to the soup pot. Add freshly ground pepper and continue cooking 1-2 minutes.  Garnish with minced parsley.