This recipe is super yummy and easy…especially if you own a food processor.  The thing I like the best about this recipe is that you can use as the liquid, vegetable broth, coconut milk, skim milk, 2 percent milk, whole milk or cream depending on if this is an everyday dish or a holiday dish.  Use cream if it is a holiday.  Wow!

INGREDIENTS

  1. 8 large potatoes.  You can use any kind you like.  Russet, yellow or redskin.
  2. One bunch of leeks
  3. 6 cloves of garlic
  4. Ghee (or butter)
  5. Vegetable stock or your choice of milk
  6. Salt, pepper, cayenne pepper

PUTTING IT ALL TOGETHER

Peel and dice the potatoes.  Place in a pot of boiling water for approximately 10 minutes or until the potatoes are soft when poked with a fork.  Drain off liquid and set the potatoes aside.

Chop the leeks from the white part up to the very lightest green part.  Separate the rings and rinse under water.

Mince garlic.

Add up to 4 tablespoons of butter or ghee (less for ghee 3 tablespoons) to a large pan.  Melt.  Add minced garlic and stir for one minute.  Add rinsed leeks and cook for about 5 more minutes until everything is soft.  Put potatoes in pan and mix around until they are coated with butter and heated.

Pour all into your food processor.  Slowly add your broth or mild until the soup has a nice consistency.

Add salt, pepper and cayenne pepper to taste.

Enjoy, Pamela Quinn

*The sole purpose of these articles is to provide information about the tradition of ayurveda, yoga, and meditation. This information is not intended for use in the diagnosis, treatment, cure or prevention of any disease. If you have any serious acute or chronic health concern, please consult a trained health professional who can fully assess your needs and address them effectively. Check with your doctor before taking herbs or using essential oils when pregnant or nursing.