Rustic Potato, Cheddar & Leek Soup

New Recipe by Janet Zdichavsky CNP Holistic Nuritionist


4 cups chicken or vegetable broth (I made my own chicken broth)
4-5 rustic potatoes
2 cups broccoli
1 cup leeks ( white and light green parts)
5 cloves garlic
1/2 tsp thyme powder
1/4 tsp black pepper
1/2 cup cheddar


Cut up all vegetables and place potatoes in chicken broth, cook for 20 minutes.

In frying pan with a little oil cook leeks and garlic for a few minutes

Add broccoli and leeks, garlic to broth along with remaining ingredients, except cheddar until potatoes are soft.

You want to try to get a balance, so not one ingredient overwhelms the others.

In a blender, place cups of the soup and blend until all soup is really smooth.

Do this with all the pot of soup. Garnish with some cheddar.

Serve warm and enjoy

This soup will freeze well.

Love & Peace

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