Potato Leek Soup with Goat Milk

Ingredients

3 large leeks, chopped

3 celery stalks, chopped

4 sprigs thyme

2 bay leaves

¼ cup goat butter

Salt and freshly ground pepper, to taste

1 russet potato, peeled and quartered

5 cups veggie broth

½ cup goat milk

1 tablespoon olive oil

4 tablespoons sunflower seeds

1 bundle of fresh chives, chopped

Paprika, for garnish

Directions

Thoroughly wash your leeks, celery stalks, thyme, and chives.

Chop your leeks, celery stalks, thyme, chives, and potatoes.

Add the chopped leeks and celery stalks to a pot on low-medium heat with the thyme, bay leaves, and goat butter. Allow the veggies to cook down and become soft over 25-30 minutes while covered and stirring occasionally.

Once your veggies are soft add in the broth and potato and rise to medium-high heat. Cook for 15-20 minutes or until your potatoes are soft.

Turn off the heat and add in your goat milk. Using a handheld mixer blend until soup is smooth.

Serve in bowls and drizzle with olive oil. Garnish with sunflower seeds, chives, and a dash of paprika.

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