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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There is no comparison to Ancient Organics Ghee! I could almost use it as a lotion or a healing balm – that’s the type of product that it is. It smells rich and tastes so flavorful and pure. Thanks for the superior quality you provide in your product. It is appreciated and loved!

— Beverly Hughes
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