Scallop Potatoes and Roast Beef, Leek, and Celery Soup

In the morning, start in a crockpot a large roast, surrounded by two large well-rinsed leeks and a whole celery along with it's leaves that have been thinly sliced. Add in two cups of beef or vegetable stock and two cups of water. Leave to cook on the highest setting for no less than six hours.


Pre-heat the oven to 400*. Sliver five to six large. well-scrubbed potatoes. Layer into a pan, drizzling olive oil and adding a bit of salt and pepper between each layer.

In a sauce pan, make a brown butter/flour roux. Add in one tablespoon of Grind a Salt from Simply Organics, one cup of milk, and 1/2  to one cup of mild farmer's cheese (depends on how cheesy you like your scallop).

Blend till smooth and then pour the sauce onto the potatoes. Tent tin foil over the top to prevent over browning. Bake for 35 to 40 minutes.

While the potatoes are baking, pull the roast out and cut in half. Shred one half and cut the other half into 1x1x5 inch pieces. Place the meat back into the soupy broth and stir gently.

When the scalloped potatoes are finished, scoop some into the bottom of a bowl. These French Onion bowls are perfect for this.

Layer some of the shredded meat and vegetables on top and then add in one cup of broth.

Store the larger cuts of meat in a little bit of broth to keep juicy. They make really great sandwiches with spicy brown mustard slathered on top and layered in thick hearty rolls.