We put a twist on one of our favorite fall soups. We sauté buttery leek bulbs with celery and garlic. Add in ground coriander, fennel, an anchovy fillet, and Yukon gold potatoes simmered in chicken broth. Finished with a touch of cream for thickening.

Pairs beautifully with this week’s Little Green Salad, or Spinach Feta Rice Casserole under our “Sides” menu!

Ready to Heat; Gluten-Free; Can be Dairy-Free (no cheese/ butter/ almond milk); Can be Alpha-Gal Friendly (no cheese/ butter/ almond milk); Can be Vegetarian (No anchovy).

Available in Quart and Pint Deli Containers