Potato and Leek Powder Soup
Potato and Leek Powder Soup
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Category
Soups and Stews
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.
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