Potato Leek Soup
Easy and yummy, Gluten and casein free. Low salicylate.
1/2 Cup Ghee
4 small leeks, rinsed and sliced
8 white potatoes peeled, cubed
5 cups of water
5 cups rice milk (we use rice dream original)
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.
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