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.

Print Friendly, PDF & Email

Facebook Community

Ghee Recipes

Ghee in the News

Reviews

The ghee you are producing there at Ancient organics, is the BEST ghee, there are no comparisons! Everything from the smooth texture to the slight caramel after-taste, is just really delicious. It’s very versatile for everything and such a healthy fat! Thank you Ancient Organics for providing my family and I your best!

— Virginia Reyes
Copyright © 2018 Ancient Organics - All Rights Reserved. Admin - Design by HelloARI.
Visa PayPal AMEX Google Checkout