The whole family LOVES this soup! I recommend serving with Brazilian Cheese Rolls for a dinner sure to please!
GF Potato Leek Soup
3 Tbsp butter
1 1/2 tsp sea salt
4 cups GF chicken broth
4 small white potatoes, peeled and small diced
1 cup buttermilk (1 tsp white vinegar in 1 cup milk)
6 oz cream cheese
1/2 tsp black pepper
Melt butter in 6qt pot. Chop leeks by first removing green leaves, then splitting them in half lengthwise, and then chop into 1/4 inch slices. Add chopped leeks to melted but and add salt. Stir to combine and allow to sweat for 5 minutes.
Turn to medium-low and allow to continue to soften for 20 additional minutes. Then, add chicken broth (or Orrington Farms Broth Base as directed) and diced potatoes to the leeks. Increase heat to medium-high and bring to a boil. Once boiling, turn down heat but maintain simmer for 40 minutes or until potatoes are soft.
Remove pot from heat and use an immersion blender to puree until smooth. Add buttermilk, cream cheese, and pepper. Stir in until cream cheese dissolves into soup.