Potato, Leek, and Bone Broth Soup

5 ea Medium Red Potatoes - Peeled and Cubed

1 ea Large Leek - Cleaned and Finely Chopped

Half a Small White Onion - Diced

32 oz Bone Broth - ( Used Spicy Chicken)

1-2 Tablespoons Butter

1/4 Cup of Whole Milk

Salt

Over low to medium heat sauté lightly salted Leek and White Onion in butter. Let cook for 7-9 minutes until onions are translucent.

Then add potatoes, lightly salt and stir. Add 32oz of bone broth and bring to a boil. Cover and cook until potatoes are soft all the way through, approximately 15-20 min.

Turn off stove top and allow the soup to cool with lid on for 15 min.

Add splash of Whole Milk. Then CAREFULLY use a blending stick and purée the soup. Soup will still be hot so do not lift blending stick with the blender still going.

Once complete it is ready to serve.