Soups are a great way to nourish the body. I love adding nutrient dense stock, healthy beef/chicken, and hearty vegetables/grains. They are perfect for winter time. It takes Florida a little bit longer to cool off, but when it does I start making soups weekly. This week I made Potato Leek Soup. I had a few variations from the Nourishing Traditions Cookbook, but will give you the general guidelines.
Potato Leek Soup
3 leeks, peeled, cleaned and chopped
2 tablespoons butter
2 tablespoons extra virgin olive oil
4 potatoes, peeled and chopped
6 cups homemade chicken stock
1 cup pima cream or raw cream/ raw whole milk
finely chopped chives for garnish
Saute leeks until soft in butter and olive oil. Add potatoes and stock, bring to a boil and skim. Add thyme and simmer until all vegetables are soft. Let cool. Puree soup with a handheld blender. Chill well. Process in food processor in batched with pima cream until frothy. Season to taste. Serve in chilled soup bowls.
My variations:
I added leftover mashed potatoes from Thanksgiving. I have a Blendtec and I blended the mashed potatoes and cooked leeks (along with half a cooked onion) with 2 cups of fresh raw milk. I had the chicken stock already warm on the stove and I added the cool elements to the warmed stock. Then I left it on low for a few minutes and it was perfect. I like my soup warm and tasty. I added some grated raw cheese to the top of it with some ground pepper.
This soup is also very economical. The leftovers will feed my family for the next 1-2 days. Depending on how much I eat :) We added steamed broccoli to the boys dish and it gave it a little more texture- which they love. Enjoy!
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