I don't know what it is about soup that slows me down, but I love the simplicity of cooking seasonal foods, carefully gathered from the local market. 

Spring and early summer brings an abundance of immune-boosting and detoxifying vegetables like onions, leeks, garlic, mushrooms, potatoes, and greens, that pair so well together in soups. 

With a side of crusty, authentic sourdough bread, this soup is soul and body nourishing, even on a hot summer day. 

If you've never tried leeks, now is a great time to venture out to your local market or grocer as they are in season and a wonderful addition to so many dishes. 


Crockpot Potato Leek Soup

1 1/2 lb yukon or red potatoes, diced
2 leeks, diced
1/2 onion, diced
3 cloves garlic, minced
2 T grass-fed butter
4 cups bone broth (or chicken broth)
1 1/2 tsp salt + pepper to taste
3 sprigs of thyme
1 T fresh parsley, finely diced
1 cup milk or heavy cream
1/2 cup cooked quinoa (this is optional; I had some leftover in my refrigerator and thought it would be a nice added protein to the soup!)

1. Add all ingredients, except milk, to a crockpot. 

2. Cook on high for 4 hours. 

3. When soup is finished, remove thyme sprigs and pour in a blender. Add milk and gently blend to desired texture. Or, you can skip blending if you want a chunky soup. 

4. Season with more salt and pepper if needed (I needed quite a bit of salt) and serve with crusty sourdough bread.

***I've also made this soup and added smoked ham at the end which makes a lovely addition if you want meat! 

What are your favorite spring and early summer vegetables to use in soups? Have you ever tried leeks?