I like to use creamy Yukon gold potatoes in this recipe though any variety will do. This is a great meal to serve on a busy weeknight when you may not have a lot of time to cook. Serve with some lacto-fermented vegetables or a raw celery and carrot platter for an easy, nourishing meal.
Ingredients
4 tablespoons
extra virgin olive oil
2 large
leeks
sliced into rounds
4
celery stalks
chopped
(about 2 cups)
2
carrots
chopped
(about 1 cup)
3 teaspoons
Herbamare
(or sea salt)
1 teaspoons
freshly ground
black pepper
2 teaspoons
dried dill
1 teaspoons
dried thyme
3 pounds
yukon gold potatoes
chopped
(about 8 cups chopped)
8 cups
chicken bone broth
(or water)
¼ pounds
smoked salmon
1 cups
chopped
parsley
