Hearty & Delicious Potato Leek Soup

Ingredients

• 2 Tbsp olive oil
• 2 Tbsp butter or ghee
• 8 medium Yukon potatoes (3 lbs), peeled and chopped into 1″ cubes
• 4 medium leeks, split horizontally and wash; remove tough greens, thinly slice
• 1 medium yellow onion
• 6-8 cloves garlic, minced
• 3 large carrots, peeled, sliced lengthwise into quarters; then into soup size pieces
• 1 bunch Broccoli crowns, chopped, lightly steamed, and added at the end
• 4 cups Imagine No-Chicken Broth
• 2 Not-Chick’n bouillon cubes (Edwards & Sons)
• 2 cups filtered water
• 2-3 tsp dried thyme, or 2 Tbsp chopped fresh thyme
• 3 large bay leaves (remove before blending)
• 2-3 Tbsp Spice Hunter Deliciously Dill (Take off lid with holes to get the bigger pieces of lemon to pour out. It really adds incredible flavor!)
• 1/2 fresh lemon, squeezed and added when soup is done (I threw in the lemon skin too)
• 1/8 tsp cayenne (Taste soup first; add a pinch or two more if you like heat)
• 1 tsp sea salt (taste and adjust)
• 1/2 tsp black pepper, more to taste
• Fresh parmesan and finely chopped parsley for topping each serving
• 3 oz organic baby spinach, sliced thin, and added at the end to pot of soup, or individually to each bowl.