Potato and Leek Powder Soup
Category
Soups and Stews
Ingredients
- 6 gold Yukon potatoes, diced
- 2 carrots, chopped
- 1 large onion, chopped
- 2 cloves of garlic, chopped
- 2 quarts chicken bone broth
- 2 sprigs of thyme leaves
- 2 tbsp butter
- ¼ cup heavy cream
-
2 tbsp Dr. Cowan’s Garden Leek Powder
- 1 tsp sea salt
Directions
- In a large heavy bottom pot on medium heat, melt the butter and add the carrots, onion, and garlic.
- Simmer until the onions are translucent and the carrots have softened. Add the potatoes and thyme sprigs and continue to simmer.
- Add the chicken broth and cover. Simmer on low for 20 minutes or until the potatoes are fully cooked and softened.
- Remove the thyme sprigs and blend with an immersion blender or in a standard blender. Add the heavy cream, salt, and Leek Powder.
- Season with more salt and pepper to taste.
Explore more
- Appetizers
- Ashitaba
- beans
- beet ketchup
- breakfast
- Burdock Root Powder
- Carolina Gold Rice
- cauliflower
- Chaga
- cheese
- Chili
- Cowan Family Favorites
- Desserts & Baked Goods
- falafel
- fennel
- Fettuccine Alfredo
- ghee
- halloumi
- Hummus
- ketchup
- kitchari
- Main Dishes
- palak paneer
- Pie
- rice
- Salads and Dressings
- sausage
- Side Dishes
- Soups and Stew
- soups and stews
- Three-Beet Powder
- Tom Kha Gai
- Turmeric
- Vegetables
- vegetarian
- Wild Ramps
- Winter Squash
Leave a comment