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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For therapeutic and culinary applications, at home and for our clients in the office, Ancient Organics Ghee is our choice. We use it for everything, including many off-label applications. We are grateful to our local Whole Foods for keeping it in stock.

— Toby Campion, D.C. and Anita Montero-Campion, N.D
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