Cannabis Infused Leek & Potato Soup

Cannabis Infused Leek & Potato Soup

There is nothing better than curling up with a hot bowl of cannabis infused leek & potato soup on a cold winter’s day to warm your soul. What better way to make a soup then to throw all of the ingredients in a pot, simmer for an hour, and then blend it. That’s the great thing about cream soups – they are easy to make and the amount of preparation is minimal.

Cannabis oil can be added directly to the soup afterwards or a cannabis infused cream can be created to be used in place of the heavy cream.  Both ways will infuse your infused leek & potato soup very nicely.

If you are interested in becoming a medical cannabis patient, please reach out to Spartan Wellness.

Makes 4 servings.

INGREDIENTS

• Olive oil
• 2 Pounds Potatoes
• 1 Onion, chopped
• 1 Leek, chopped
• 3 Garlic Cloves, minced
• 1 473 ml can of Guinness Blonde Lager
• 1.5L Vegetable Stock
• 60 ml Heavy Cream (or Cannabis Infused Cream)
• 1-2ml cannabis oil per bowl

DIRECTIONS

1. Peel and cut potatoes, set aside.
2. Sautee. onions, leeks, and garlic in soup pot until onions are translucent.
3. Add potatoes and cook for 2-3 minutes.
4. Deglaze with Guinness Blonde Lager (Pour can into pan and reduce by half)
5. Add vegetable stock.
6. Simmer for an hour, and when all veggies are fork tender.
7. Blend using a blender or an immersion blender.
8. Add coconut milk or 35% cream and blend to reach desired consistency.
9. Taste, season with salt and pepper & taste.
10. Add Tilray Drops/cannabis oil