Ingredients:
- 2 Tbsp. Butter (you could use olive oil instead)
- 2 organic Leeks, white portion only, finely chopped
- salt and pepper to taste
- 1 clove organic garlic, finely minced (or 1/2 – 1 tsp. prepared minced garlic)
- 1 c. vegetable broth (I use 1 tsp. vegetable bouillon + 1 c. water)
- 2 c. chicken broth (I use 2 chicken bouillon cubes + 2 c. water)
- 1 1/2 c. organic Yukon Gold Potatoes (I used 4 small potatoes)
- 1 c. chopped organic rotisserie chicken breast (Bryan made this earlier last week)
- 1 Tbsp. dried parsley leaves
- 1 tsp. dried tarragon leaves
- 1/4 c. organic heavy whipping cream
How to Prepare Leeks:
How to Make the Soup:
1. Melt butter in Medium Pot on stove over medium low heat.
2. Thinly slice prepared leeks and mince garlic.

4. Finely chop potatoes; roughly chop rotisserie chicken.

6. Add seasonings and whisk in cream.
7. Serve hot. Enjoy!
Serves 4.
Bon Appetit! ~Melissa
Pingback: More Baskets from Milk & Honey Organics…Plus Recipe Ideas | My Journey to Lean
Pingback: This Week’s Basket and Recipe Ideas | The Beehive Buzz