3. Potato Leek Soup
A classic recipe that everyone’s grandma used to make. The sharp taste of the leeks is an acquired taste for most people. The addition of sweet potatoes makes this wholesome meal perfect for the wintertime.
INGREDIENTS
6-cups beef bone broth.
2-cups water.
3-large leeks cut into 1/8-inch pieces.
6-sweet potatoes, cubed.
4-stalks celery, chopped.
½-cauliflower head, florets separated from the stem.
2-tablespoons extra-virgin olive oil.
2-bay leaves.
2-teaspoons unfiltered apple cider vinegar.
Chopped parsley for garnish.
Cracked black pepper and crushed Himalayan pink salt.
METHOD
Set a large crockpot over medium-high heat. Add olive oil and a pinch of salt. Throw in the leeks and cook until they turn golden brown. Add the sweet potatoes, celery, cauliflower, water, bay leaves, and bone broth. Bring the soup to the boil and then reduce heat to simmer.
Cook the soup until the potatoes become fork-tender, which should take around 35 to 40-minutes. Remove the bay leaves and discard them. Take the soup off the heat and strain. Add all of the vegetables to a blender and blend on high with the apple cider vinegar. Ladle into bowls and top with chopped parsley for garnish.