Ingredients

• 2 medium organic leeks, chopped (white and pale green part)
• 1/2 cup chopped yellow onion
• 1 clove garlic, minced
• 3 tbsp olive oil
• 8 cups homemade chicken stock
• 3 lbs of diced organic Russet potatoes (about 10 medium)
• 2 cups diced organic carrots (about 8 small carrots)
• 2 bay leaves
• 1/2 tbsp coarse sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp onion powder
• 1/4 tsp dried thyme
• 1/4 tsp dried rosemary
• 15 oz bag of frozen organic sweet corn
• 6 oz grated grassfed/raw cheddar

Instructions

1. Heat a stockpot over medium-high heat. Once hot, add olive oil, garlic, leeks and onion. Sauté until onions and leeks begin to soften.
2. Add diced potatoes and carrots and continue to sauté about two minutes, stirring constantly, until potatoes are well coated.
3. Turn up the heat to high and add chicken stock, bay leaves and seasonings. Bring to a boil and then reduce heat to maintain a gentle simmer. Continue to simmer until potatoes and carrots are “al dente.”
4. Then add frozen corn and simmer about 3-5 minutes until corn is softened.
5. In a VitaMix, blender or food processor, add about 3-4 latel-fulls of the soup and 2 latel-fulls of the broth only. Blend until soup is completely puréed.
6. Place puréed soup back in pot. Add grated cheddar and stir, until combined. Remove bay leaves and re-season to taste using additional salt, pepper, onion powder and dried thyme. Serve with salad and sourdough rolls, or a slice of your favorite toasted GF bread! Mmm!!!