Blowing and blizzarding winds.
Wind chill temps of -20 degrees.
Near white out conditions out the window.
You the get the idea. We had a major arctic blast. And while we are certainly used to it where we live (and I do love where we live – we have the most amazing spring, summer, and fall here!), I just didn’t want to look at it anymore!
I hunkered down in my kitchen, flipped the oven on to keep the house warm with a succulent roasted chicken, and got my girls to work at the stovetop with some comforting potato and leek soup.
Potato and Leek Soup
- 1/3 cup friendly fat to cook in butter, coconut oil, tallow/lard
- 5 medium/large organic potatoes cubed
- 4 organic leeks sliced and rinsed of sand
- 3 cloves garlic coarsely chopped
- 2 quarts chicken bone broth or beef bone broth
- 1 ½ tsp dried thyme
- Sea salt and pepper to taste
- Optional chopped chives to garnish
- In a large soup pot, melt the friendly fat and add the potatoes and leeks with a large pinch of sea salt. Combine and cook on medium for about 10 minutes until the potatoes are fork tender and the sea salt has drawn out the juices and sweetened the leeks.
- Add the garlic and cook for a minute
- Add the bone broth and thyme, and bring to a simmer for about 5 minutes.
- Turn the heat off, and use an immersion blender to puree the soup completely. You could also use a regular blender to do the puree.
- Add your sea salt and pepper to taste and garnish each bowl with the chives.
- Store leftovers in the fridge for a few days or in the freezer for months.
Talk to me! How’s the winter weather where you live? Let me know if you give the soup a try!