Self-care from Cell to Soul!

Potato and Leek Soup


6-8 Servings


  • 3 Leeks, trimmed and diced
  • 6-8 Small Red Potatoes, peeled and diced 
  • 1 T of minced garlic
  • 1 tsp Himalayan salt 
  • 1 tsp black pepper
  • 2 tsp dried parsley
  • 6-8 C of chicken broth (depending on desired thickness of soup)
  • 2 T butter or ghee

Health Benefits of leeks:

High in vitamin K, A and abundant in antioxidants, high amounts of folic acid, 

Health Benefits of Red Potatoes:

High in fiber, reduce inflammation, high in potassium, great for skin.


  • Heat butter or ghee in a pot on medium heat
  • Then add leeks and garlic, sauté for 2-3 minutes
  • Add potatoes, chicken broth, salt and pepper
  • Bring to a boil, then reduce heat to med-med/low, cover pot and let sit for 20 minutes (or until potatoes are tender)
  • Transfer soup to a blender (might have to do one half at a time) then blend until smooth
  • Return back to pot and add parsley


Can be served hot or cold!