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 by using filtered water or vegetable stock instead.
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
Ingredients
- 1 tablespoon coconut oil (or avocado oil)
- 1 bunch leeks, chopped
- 2 cloves garlic, grated or crushed
- 1 teaspoon turmeric, ground
- 1 sprig fresh rosemary (or 1 teaspoon dried)
- Pink Himalayan salt, black pepper, and red chili flakes, to taste
- 3 medium-sized potatoes (organic with skin), roughly chopped
- 1-quart organic bone broth (or vegetable stock or filtered water if vegan)
Directions
- Saute leeks in coconut or avocado oil for about 3 minutes until they start to soften. Add garlic, turmeric, rosemary, salt, black pepper, and red chili flakes and saute for another 1-2 minutes
- Add broth or water and bring to a gentle boil. Reduce heat to medium-low and add the potatoes. Cook for around 20 minutes until potatoes are soft
- Remove from heat and carefully purée using an immersion blender. Alternatively, you can throw the soup into a regular blender and blend to your desired consistency. Be careful if the soup is hot and secure the lid with a towel
- Adjust seasoning and serve with lemon juice and a drizzle of extra-virgin olive oil. Enjoy!
