September 03, 2020

Potato and Leek Powder Soup

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.

---

Also in Soups and Stews