Creamy Leek Potato Soup {Dairy Free}

Ingredients

3 large leeks (about 3 cups, chopped)

2 tablespoons butter (or ghee)

4 cups chicken broth (or vegetable broth for vegetarian option)

2 pounds organic potatoes , peeled, diced into 1/2-inch pieces

1 teaspoon sea salt, less or more to taste

1 or 2 sprigs fresh thyme, or 1/2 teaspoon dried thyme

1 bay leaf

1/4 cup chopped fresh parsley

* 1 tbsp of olive oil

Directions

Cut off the roots of the leeks. Cut the leeks lengthwise, fan them open under running water to dislodge any dirt or mud hiding inside. Cut off the tough dark green tops and discard (or compost).

Slice the white and light green parts of the leeks crosswise into 1/4-inch thick slices.

Melt butter on medium heat in a 3 to 4 quart thick-bottomed pot. Add the chopped leeks, stir to coat with the butter.

Cover the pot and reduce the heat to low, cook for 10 minutes until the leeks are softened. Check to make sure the leeks are not browning.

Add the broth, diced potatoes, bay leaf, thyme, and a teaspoon of salt to the pot.

Increase the heat to high to bring to a simmer, then lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes are cooked through.

Remove and discard the bay leaf and thyme sprig (if using fresh thyme). Use an immersion blender or standing blender to blend about half of the soup if you want a chunky soup, or all of it if you would like your soup to be more smooth.

*I like to add a drizzle of oil olive before serving. It provides so many beautiful nutrients for your digestive health.

(Inspired by Elise Bauer)