Potatoless Potato Leek Soup

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Servings: 8 Prep: 30 min Cook: 60 min Dairy Free Gluten Free Paleo Blender Immersion Blender Soup: Hot Stovetop Added 3 months ago Updated 3 months ago

Ingredients

3 medium leeks 1 medium yellow onion 4 stalks celery 1 medium rutabaga 1 head cauliflower 12 cups chicken broth 1 teaspoon sea salt, to taste

Instructions

1. Clean leeks well and separate the green part of the leeks from the white.

2. Cut the white part of the leeks into ½ inch slices. Chop the green part of the leeks fairly fine and set aside.

3. Peel onion. Chop onion and celery. Peel rutabaga and cut into 1 inch cubes. Roughly chop cauliflower.

4. Place the onion, celery, rutabaga, and white part of the leeks in a big pot with the chicken broth. Bring to a boil over high heat, then reduce to a simmer.

5. Simmer vegetable approximately 40 minutes, until rutabaga is soft.

6. Add cauliflower and simmer another 15 minutes, until cauliflower is soft.

7. Blend soup with an immersion blender (or in batches in a standing blender) until smooth.

8. Add leek greens to the pot and simmer another 5 minutes, until cooked.

9. Stir in salt.