Potato Leek Soup

potato leek

INGREDIENTS:

  • 3 medium leeks chopped
  • 2 stalks celery diced
  • 1 small onion diced
  • 4 medium russet potatoes cubed 
  • 6 cups chicken stock
  • 1 tbsp butter
  • 1 tbsp avocado oil
  • 1 tbsp organic flour
  • 1 bay leaf
  • 1 tbsp pepper
  • 1 tbsp salt
  • 1 tsp thyme
  • 1/2 cup parsley chopped

Optional:

  • bacon
  • chives

INSTRUCTIONS:

  1. Add butter and avocado oil into a Dutch Oven on medium/low heat.
  2. Add flour and mix 30 seconds.
  3. Toss in celery, onion, and leeks for sauté for 5 minutes.
  4. Pour chicken stock, bay leaf and potatoes and simmer for 30 minutes.
    1. Make sure potatoes at soft after the 30 minutes.
  5. Take out the bay leaf.
  6. Use an immersion blender and blend till smooth.
  7. Add spices and parsley.
  8. Serve and top with the optional chives and bacon