Potato Leek Soup


Serves 4

2 tbsp Ancient Organics Ghee
4 cups leeks, white part only, rinsed and chopped
1 celery stalk, peeled and chopped
1 small Russet potato, peeled and diced
½ cup dry white wine
4 cups water
sea salt and pepper

Place the 2 tablespoons of ghee in a medium-sized soup pot.
Add leeks, celery and potato, and cook over medium heat.
Season with a teaspoon of salt and stir occasionally for 10 minutes until the leeks have softened.
Add the wine and allow it to cook mostly away, about 5 minutes.
Add the 4 cups of water and bring to a boil.
Lower the flame and simmer, covered for 20 minutes.
The potatoes should be soft.
Take out one cup of the soup and purée in a blender.
Return the purée to the soup and season with pepper before serving.

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Twenty years of study and practice of Ayurveda have given me an appreciation of the importance of healthy oils in a balanced diet. Every time I use Ancient Organics Ghee, I can feel the difference in every spoonful, every jar. Life-force is golden, ancient, powerful and healing.

— Felicia Marie Tomasko
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