Leek Potato Soup
Gluten free/casein fee, very low salicylate. Kid friendly. Easy to make. Makes 8 side dish servings.
3 leeks, minced
3 shallots, minced
1 Tablespoon unrefined safflower oil
4 peeled white potatoes, thinly sliced
8 cups chicken stock
1 1/2 Cup milk substitute (I like rice dream for this)
sea salt to taste
small handful of fresh parsley, chopped
Heat oil over medium in a large pot with a lid.
Add leeks and onion and sauté until soft.
Add potatoes and stock and cover. Simmer until potatoes are tender (about 15 minutes)
Add milk substitute, and sea salt.
Put in the food processor or blender in batches.
Put in serving dish.
Sprinke parsley on top.
See other recipes submitted by Heidi Jackson