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Potato and Leek Powder Soup

Potato and Leek Powder Soup

September 03, 2020

Potato and Leek Powder Soup


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




  • 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.

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