Potato and Leek Soup
Recipe type: Soup
Cuisine: Gluten Free
Serves: 4
  • 3 organic golden yellow potatoes, sliced (skins on)
  • ½ organic cauliflower, chopped
  • ½ leek, chopped
  • 1 clove of garlic, crushed
  • 3-4 cups of bone broth or vegetable stock
  • Salt and pepper to taste
  • 1 tbs olive oil
  1. In a large pot over medium heat, heat the olive oil and then add the leek, cook for 3 minutes then add the garlic,salt and pepper. Cook for another 2 minutes.
  2. Next add the potato and cook for a few more minutes, then add the cauliflower and the stock (you can use as much or as little stock as you want, depending on how thick you want your soup, but it should cover the veggies in the pot).
  3. Turn the heat up to high and bring to a boil, then let simmer for 15 minutes.
  4. Make sure all the veggies are soft to poke with a fork then put the soup into your blender and puree for 3 minutes.
  5. Serve and enjoy!
Recipe by The Tray Chic at http://thetraychic.com/2016/02/11/potato-and-leek-soup/