Potato Leek Soup

This is a wonderful nourishing soup for cold winter days.  Nettles and kelp enhance immune system.  Gluten free. Dairy free (use olive oil instead of butter).


1 TBSP butter or olive oil

2 lb organic leeks (white parts and a little of the green stuff)

1 medium-sized organic onion

1 bunch organic green onions

2 lb organic gold Yukon potatoes

32 oz organic chicken or vegetable broth

3 TBSP dried nettle leaf

3 TBSP dried kelp granules

salt and pepper to taste

Cut leeks lengthwise, then cut into 1/2 inch pieces.  Wash thoroughly and drain.  Chop or dice onions.  Heat butter or olive oil in a large pot until melted, stir in leeks and onions and cook until transparent.  Wash potatoes well and quarter or cut into large bite-sized pieces.  Add potatoes.  Add broth and bring to boiling for 1 minute.  Then simmer for 45 minutes or until potatoes are tender.  Stirring occasionally.  Add nettles and kelp, then salt and pepper to taste.  Using a large measuring cup, scoop out almost half of soup into a blender or food processor.  For chunkier soup, leave large pieces of potato and leeks in the pot.  Blend until smooth then add and stir back into pot.  Adjust taste.  Serve.


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