YUM!! This soup is an amazing way to get veggies in the kids. It’s very hearty, and delicious!
There are a ton of recipes out there for potato leek soup. I just picked out whatever veggies I wanted, with the main ingredients being leeks, and potatoes. You can also experiment with spices. Some recipes call for cream,( so darn good) but I wanted to keep this dairy free (except for the butter).
~ 2 leeks( white ends chopped into small pieces) Make sure you soak the ends in water, they tend to hold a lot of dirt.
~ 3 Large Russet Potatoes( I left the skin on) You can take the skin off if you prefer.
~ 2 zuchini- chopped in cubes
~4 large carrots-chopped
~5 celery stalks-chopped
~5 cloves of garlic minced~ Fresh is preferred, and has the best flavor~ It is also most nutritious.
~64 ounces of chicken stock~ I use my homemade stock,(find under cooking section) but organic store bought is fine.
~1 1/2 teaspoon of Thyme
~1 handful of fresh parsley~ diced finely
~3 teaspoons of salt
~1 Bay leaf
~1/2 teaspoon of pepper~can add more if you prefer
~3 tbsp of honey~ it makes the flavor so delicious
~4 tbsp of pastured butter
Chop all of the ingredients, and add to slow cooker or a stock pot. Cook until veggies are tender. Once tender, using a large spoon, scoop out half of the veggies with broth, and place in blender. Blend until its a thick liquid form. Add the blended soup back to the slow cooker or stock pot 🙂 This will make the soup a thick liquid broth with some of the veggies still chunky. Hope you enjoy it!!