Robert E. Graham is a Board Certified in Internal and Integrative Medicine. Dr. Graham received his medical degree from the School of Medicine at Stony Brook University Medical Center, Stony Brook, NY and completed his residency in Internal Medicine at Lenox Hospital in New York City. Dr. Graham received a Master’s of Public Health from the Harvard School of Public Health while completing three additional fellowships in General Internal Medicine/Complementary and Integrative Medical Therapies at Harvard Medical School and Medical Education at Mount Auburn Hospital in Cambridge, Massachusetts. In March 2015, Dr. Graham presented a talk, “FAREWELLNESS: Back to Our Roots” at TedxManhattan where he described one doctor’s attempt to incorporate his roots in integrative and traditional medicine into our modern healthcare system with an emphasis on having greater respect for food, cooking, farming, meditation and their healing properties. Follow his work @FAREWELLNESS on Facebook and Twitter.

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Dairy Free Potato Leek Soup

10 organic Potatoes, cut into large chunks

4 organic leeks, tops cut off, cleaned and cut

Olive Oil

1 cup Vegetable Broth

1 can coconut milk

¼ cup dried tarragon

1 Tbs. salt

¼ t. white pepper

Chopped Parsley for garnish

In large pot, sauté leeks in olive oil until they become soft. Add potatoes, cover with water, and bring to a boil. Lower heat to a simmer, and cook for 30 minutes, until potatoes are soft. Add more water if necessary, to keep potatoes covered. Add the salt, pepper and tarragon.

Remove pot from heat and puree soup until smooth. Add the coconut milk and vegetable broth and continue blending, until thoroughly mixed. Add more salt and white pepper, if desired.

Return to heat, and cook for 10 more minutes, allowing flavors to meld together. Garnish with chopped parsley, and serve immediately. May also be served as a cold soup.