Rutabaga Leek Soup

INGREDIENT

• 3 TBS ghee or butter
• 1 large leek, sliced
• 3 rutabagas, skinned and diced
• 1/2TSP Himalayan salt
• 1/2TSP Black Pepper
• 4-6 C bone, vegetable, or beef broth
• smoked bacon or bacon bits (optional)

Directions

1. In a dutch oven, melt ghee/butter and add leeks. Saute until leeks become soft and then add the rutabagas.
2. Season with salt and pepper and cook for about 5 minutes, stirring occasionally.
3. Add the broth (it should fill to about 2.5 inches from top of pot) and bring to a boil.
4. Reduce to simmer and cook until rutabagas soften.
5. Once rutabagas are soft (about 45 minutes), remove from stove and allow to cool.
6. Once cooled, blend with an immersion blender until smooth.
7. Garnish with chopped bacon and parsley.