There’s nothing better on a cold rainy day than cozying up with a big bowl of hot homemade soup, right?! This rosemary potato leek soup is another favorite in our house that warms you up to the bones and leaves you completely satisfied. For this recipe, I used homemade bone broth made from organic free-range chicken bones, but it can be simply made vegan or vegetarian by using filtered water or vegetable stock instead of bone broth and coconut oil in place of grass-fed butter.
Interesting Fact: Did you know that the potato skin is a concentrated source of dietary fiber and minerals such as potassium? So to get the most nutritional value don’t peel it and consume both the flesh and the skin.
Rosemary Potato Leek Soup Recipe
- 1 bunch leeks, chopped
- 3 medium-sized potatoes (organic with skin), cut into pieces
- 1 quart organic -preferably homemade- chicken stock (vegetable stock or filtered water for vegans and vegetarians)
- 1 tablespoon grass-fed butter or coconut oil
- 1 teaspoon rosemary
- Pink Himalayan sea salt and black pepper to taste
- Sauté the leeks in butter or coconut oil for a few minutes, add the stock or water and bring to a gentle boil
- Reduce heat to medium-low and add the potatoes. Let it cook for about 20-30 minutes until the potatoes are soft
- Then purée the soup with an immersion blender or a regular blender to your desired consistency. Enjoy!