What You’ll Need:
- 3 organic leeks, washed and sliced
- 1/2 organic onion, chopped
- 4 slices organic, nitrate-free bacon (optional)
- 2 large organic russet potatoes, washed and cubed
- 1 medium butternut squash, peeled and cubed
- 4 cups organic, free range chicken broth (or you may also use vegetable stock)
- 1/2 teaspoon organic dried thyme
- 3 cloves organic garlic, pressed
- 1 cup organic, grass fed raw cream (or 1 cup organic coconut milk)
- real salt and pepper to taste
How You Make It:
1. In a large soup pot, cook the bacon until it’s crisp and brown. Remove the bacon and set aside, drain all but about a tablespoon of the bacon drippings.
2. Saute the leeks in the bacon drippings (omit step one and just saute the leeks in coconut oil if you’d rather leave the meat out). Add the other chopped vegetables and cook for 3 more minutes.
3. Add the chicken broth or vegetable stock, garlic and thyme, and stir well. Simmer for 20-30 minutes, until the vegetables are soft.
4. Remove half of the vegetables from the soup, and puree in a blender (or mash with a potato masher). Add the cream or coconut milk to the puree, and carefully stir back into the remaining soup.