Broccoli Leek Potato Soup

 We had a couple of cold, rainy days last week. I was in serious need of some warm and filling comfort food. I had just picked up some leeks on my last grocery trip, and I was anxious to put them to use. As soon as I started cooking them up, my kitchen smelled wonderful, and I knew this dish was going to be awesome.

Broccoli Leek Potato Soup – Gluten free//Grain free//Primal  **Dairy free & paleo options**
Serves 4
Ingredients:

• 2 leeks, roots and dark green tips removed
• 2 potatoes, peeled and cubed
• 2 broccoli crowns
• 2 C chicken broth
• 2 C raw milk
• 2 C cheddar cheese
• 3 TB butter
• Salt and Pepper to taste

Directions:

• Melt butter in a large pot over medium-high.
• Dice leeks and add to pot. Saute until tender.
• Add chicken broth and milk to pot, bring to a simmer.
• Add potatoes and broccoli. Cover and reduce heat to medium.
• Cook 6 minutes, until potatoes are easily pierced with a fork.
• Stir in cheese, and salt and pepper to taste.
• Using an immersion blender, or a standard blender in batches, puree until smooth.
• Serve with extra cheddar cheese and chives.

**Substitutions**

Dairy-free/Paleo:

• Replace milk with coconut or almond milk
• Replace butter with coconut oil
• omit cheese

Leeks may be replaced with 1 small onion

Potatoes may be replaced with 1 small head of cauliflower