Happy Tummy Potato Leek Soup

  • 2 tablespoons olive oil
  • 3-4 large leeks, sliced
  • 2 ribs celery, diced
  • 4 cups bone broth
  • 4 cups water
  • 6 large red-skinned potatoes unpeeled, cut into chunks
  • Dill weed, salt and pepper

Sauté leeks and celery in olive oil in large soup pot until tender, but not brown. Add broth, water and potatoes.  Bring to a boil; reduce heat to low-medium and cook 30 to 45 minutes, until potatoes are tender. Puree; add more water if too thick. Season with dill, salt and black pepper and serve.