Potato Leek Soup

– 3 leeks, cleaned and chopped with the dark green sections removed
– 2 TBSP clarified butter (or Ghee)
– 1 TSP kosher salt & 1 TSP ground pepper
– 2 large Potatoes, peeled, cleaned and diced
– 4 cups vegetable stock (or beef stock)

– melt butter in large stock pot
– add leeks and salt and cook until leeks are tender (20-25 mins)
– add potatoes & stock, bring to a boil, then cover and reduce heat
– simmer until the potatoes are soft (45 mins)
– transfer to Vitamix, blender or use immersion blender to puree

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