Potato Leek Soup

Ingredients:

4 cups chicken bone broth

4 cups water 

4 lbs russet potatoes, peeled & cubed

2 full leeks, sliced & diced

1 small yellow onion, diced

4 cloves garlic, minced

2-3 tbs grass-fed butter

1/2 tbs Dried parsley

1/2 tbs Dried thyme

1/2 tbs Garlic powder

1/2 tbs Onion powder

Pepper

Sea salt

Instructions:

Prepare the vegetables.

Sauté the garlic and leeks with butter in a large soup pot for 3-4 minutes and cover for 10 minutes or until soft- stirring occasionally.

Add all other ingredients and simmer covered for 40 minutes or until potatoes are fork tender.

Ladle about half of the potatoes into a blender and blend until smooth. Return mixture back to the pot, mix well and simmer a few minutes longer.

Serve and enjoy!