Potato Leek Soup

INGREDIENTS:

20 Yukon gold potatoes (organic, cut in ½ inch cubes)

4-5 cups water or chicken broth (divided)

1 tablespoon butter (organic, unsalted)

1 tablespoon avocado oil (organic)

½ -1 cup white wine (organic if possible)

2 large leeks (organic, sliced thin)

1 yellow onion (organic, small dice)

1 stalk celery (organic, sliced thin)

2-3 garlic cloves (organic, minced)

2 teaspoon pink Himalayan salt (divided)

1 bay leaf

1 sprig thyme

1 lemon (organic, juiced for taste)

½ teaspoon black pepper (organic) to taste

This hearty soup is warming to eat during the fall and winter months. However, it is light enough to have on a cool spring night for a light dinner.

DIRECTIONS:

Add the cut potatoes and 1 pinch of salt to a stockpot, add water or broth, and bring to a gentle boil for 15 minutes or until the potatoes are fork-tender. In a large skillet, melt the butter on medium-high, then add avocado oil. Bring the burner's temperature to medium and add the onions, leeks, and celery, then add ¼ teaspoon or a pinch of salt. Sautee this mixture of vegetables until the onions are translucent, add the garlic and 1 pinch of salt, cook on low for 5 minutes, add wine, and allow the wine to cook out for 2-3 minutes.

Drain the potatoes; make sure a to save the cooking liquid. Allow potatoes to cool. Return the potatoes to the stockpot once the vegetable mixture has cooled. Then add the mixture to the stockpot, and add bay leaf, thyme and half the cooking liquid. Bring this mixture to a boil, then reduce the heat to low and simmer for 5 minutes. Add the pepper and 1-2 tablespoons of fresh lemon juice. Taste and adjust with more pepper or lemon.

Lastly, remove bay leaf and thyme stem.

Serve with croutons or caramelized onions to garnish.

Yields: 8-1 cup servings

Copyright 2022. Original recipe J. Johnson