Keep your weekend meal warm and comforting with this simple Potato Leek Soup. Potatoes and onions are simmered in bone broth, mashed until chunky, and finished with butter or ghee and Dr. Cowan’s Garden Leek Powder. Top with fresh parsley, crème fraîche, or sour cream before serving.
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1 quart bone broth plus 1 cup, preferably chicken
3 medium or 6 small potatoes
2 Tbsp butter or ghee
1 onion, peeled and diced
3 Tbsp Dr. Cowan's Garden Leek Powder
Sea salt and pepper to taste
Heat butter or ghee in a large saucepan. Add diced onion and cook till soft and fragrant. Remove to a small bowl.
Peel and chop potatoes into large chunks. Add bone broth to the saucepan and bring to a simmer. Add potatoes to the broth and simmer, covered, till potatoes are soft.
Add the cooked onions to the cooked potatoes in the saucepan. Mash together with a potato masher. Add Leek Powder and salt and pepper and stir to combine. Serve warm. (Soup will be chunky. Add a little water or more broth to thin, if needed.)
Top with chopped parsley, or a dollop of crème fraîche or sour cream.
