Potato Leek Soup
Ingredients
- 1 large shallot (chopped)
- 2 leeks (cut in 1/2 and sliced)
- 2 Tablespoon Avocado oil
- 32 oz organic chicken stock
- 1 cup water
- 4-5 medium russet potatoes
- 1 tsp white pepper
- 1 tsp paprika
- 1 tsp garlic powder
- Sea salt to taste
- 1/2 cup or more heavy cream or milk
- 1/2 cup chopped parsley or cilantro
Directions
- Chop the shallot and leeks and saute on medium heat using avocado oil.
- Once the leek and shallot softens, add the chicken stock, 1 cup water and seasonings. Continue to cook for about 5 minutes.
- Add a the chopped potatoes and lower the heat and continue to cook for about 15 minutes until the potatoes are fully cooked.
- Slowly add the heavy cream or milk
- Add parsley or cilantro
- Use a hand electric blender and puree the soup to desired texture.
- Serves 6 small bowls