Leek, Potato, and Parsley Soup

Directions

1.  Wash the leaks.  Remove the dark green sections and the root end.  Chop the leeks into 1-inch pieces and rinse in cold water to remove all dirt and sand.

2.  Wash parsley to remove all dirt and sand.  Wrap and pat in paper towels to dry.  Remove stems and chop leaves finely or put them in a chopper to finely chop them.  Set aside.

3.  Squeeze juice out of the lemon.  Set juice aside.

4.  In 4-quart saucepot, over medium heat, warm the olive oil.  Add the leeks and the kosher salt and cook for 5 minutes, then reduce heat to medium and cook for around 20 - 25 minutes.

5.  While the leeks are cooking, wash and peel and chop the potato into 1-inch chunks.  

6.  After leeks have cooked for 20 - 25 minutes, add the potatoes, bone broth, parsley, lemon juice, paprika, garlic powder, ground pepper, and salt; increase heat to medium-high and bring to a boil.  Reduce heat to low and simmer for 15 minutes.

7.  Pierce a potato with a fork.  When it is just a little tender, put half of the soup in a blender and blitz until smooth.  Return the blended mixture to the pot and continue to cook for another 10 minutes or until the potatoes are fully cooked.  Taste and adjust seasoning as desired.  Serve.