3 large leeks, chopped
3 celery stalks, chopped
4 sprigs thyme
2 bay leaves
¼ cup goat butter
Salt and freshly ground pepper, to taste
1 russet potato, peeled and quartered
5 cups veggie or chicken broth
½ cup goat milk
1 tablespoon olive oil
4 tablespoons sunflower and/or pumpkin seeds, chopped and toasted
1 bundle of fresh chives, chopped
Paprika, for garnish
Add the chopped leeks and celery talks to a pot on medium heat with the thyme, bay leaves, and goat butter. Allow the veggies to cook down and become soft over 25-30 minutes while covered and stirring occasionally.
Then, add in the broth and potato and raise to medium-high heat. Cook for 15-20 minutes, or until soft. Turn off the heat and mix the soup until smooth using a hand immersion blender or countertop blender. It may be best to do in small batches, to avoid splattering the soup. Blend in the goat milk to taste, to make it extra creamy.
Serve in four big bowls and drizzle with olive oil. Garnish with toasted nuts and seeds, freshly chopped chives and a dash of paprika.