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Fall/Winter

Potato and leek soup
Hot potato with leek soup is so good on a chilly day.
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Ingredients
  1. 6 medium Organic Potatoes
  2. 2 Organic Leeks stalks
  3. 1 tablespoon Organic Vegetable broth (we love Better than Bullion Veg)
  4. 4 cups water. (more if needed to cover potatoes and cook)
  5. 1 Sprig Rosemarie
  6. 1 Sprig Sage
Instructions
  1. Scrub and wash potatoes (set one aside).
  2. Scrub and wash leek stalks cut down center and make sure all dirt is removed.
  3. Cut 5 potatoes in half add to pot and cover with cold water.
  4. Cook potatoes until soft. Drain and reserve 2 cups of the water.
  5. Set aside half of one leek stalk the rest chop up and add to potatoes
  6. Cube one potato and fry lightly until golden add chopped leek that was left over.
  7. Lightly fry the leek and add to cubed potatoes (to be used as garnish) place on paper towels.
  8. Let potatoes cool a bit and add to blender with cooked leeks blend and re-heat with vegetable broth.
  9. Or use a submersion blender. Serve in bowls or bread bowls. (look for our bread bowl recipe).
  10. Garnish with fried cubed potato, leek, sage and rosemarie.
Notes
  1. You can have a more liquid soup if you keep water or you may remove some of the water.
  2. Have fun cooking and finding your preferences. You may add Himalayan salt and cracked pepper to taste. Enjoy!
Sun Mountain Market https://sunmountainmarket.com/
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