• 1 large or 2 small Yukon Gold potatoes, peeled and diced
• 2 leeks, cleaned and sliced (white and tender green parts)
• 2 T olive oil
• 1 T unrefined sea salt
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 small head cauliflower chopped
• 1 cup broccoli stems and florets chopped
• 4 cups Therapeutic Chef Chicken Bone Broth
• ½ tsp ground pepper
• 2 T fresh marjoram or parsley or basil, chopped

Sautee potatoes and leeks and sea salt in olive oil for 10 minutes in a heavy stock pot.  Add carrots, celery, cauliflower and broccoli and broth to the pot.  The broth should just barely cover the vegetables.  Water can be added if more liquid is needed.  Bring to a boil.  Boil gently for 20 minutes or until vegetables soften.  Blend with an immersion blender or in batches in a blender until very smooth.  If using a blender, return soup to the pot, add fresh marjoram (or parsley or basil depending on your taste) and pepper.

Serves 4-6