Potato Leek Soup

1 Tbsp cultured butter
2 large leeks, chopped
5 cups potatoes*, diced
1 stalk celery, chopped
4 leaves kale, chopped
1 tsp rosemary, to taste
1 tsp thyme, to taste
salt and pepper to taste

Enough water to cover veggies by 2″ 1 cup raw or organic whole milk Saute leeks in butter until soft. Add in the remaining veggies and add enough water to cover 2” above the vegetables. Cook until vegetables are soft. Add salt, pepper, rosemary, and thyme. Add 1 cup whole milk. Use an immersion blender or food processor to puree soup until desired smoothness.

*Substitute turnips or parsnips for the potatoes if desired!