Potato Leek Soup

Easy and yummy, Gluten and casein free. Low salicylate.

Ingredients:

1/2 Cup Ghee
4 small leeks, rinsed and sliced
8 white potatoes peeled, cubed
sea salt
5 cups of water
5 cups rice milk (we use rice dream original)

Directions:

Melt ghee in a large pot over medium. Add leeks and saute. Stir occasionally. Add potatoes and water and add sea salt to taste. Bring the pot to a simmer. Stir occasionally and cook until potatoes are very tender. Puree in a blender or food processor in small batches. Return to pot and add rice milk.

See other recipes submitted by Heidi Jackson