Paleo Creamy Potato Leek Soup

• Meat

  • 1 Chicken sausage

• Produce

  • 1 Chives
  • 3 cloves Garlic
  • 4 Leeks, organic
  • 5 Potatoes, medium to large organic
  • 1 1/2 tsp Thyme, dried

• Canned Goods

  • 2 qt Bone broth

• Baking & Spices

  • 1 Pepper
  • 1 Sea salt

• Other

  • 1/3 cup Fat to cook in, such as lard, coconut oil, tallow or ghee (i used ghee

Found on jaysbakingmecrazy.com

Ingredients

• 1/3 cup fat to cook in, such as lard, coconut oil, tallow or ghee (I used ghee)
• 5 medium to large organic potatoes, rinsed and cubed
• 4 organic leeks, sliced and rinsed of sand
• sea salt to taste (I used 1/4 teaspoon)
• 3 cloves garlic, coarsely chopped
• 2 quarts (8 cups) bone broth
• 1 1/2 teaspoons dried thyme
• pepper to taste
• chopped chives for garish (optional)
• Chicken sausage, cut and fried for topping (optional)

Directions

• In a large soup pot, melt the ghee and add the potatoes and leeks with the salt.
• Cook on medium for about 10 minutes until the potatoes are fork tender and the salt has drawn out the juices and sweetened the leeks.
• Add the garlic and cook for 1 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 right in the pot to puree the soup completely.
• Add the salt and pepper to taste and garnish each bowl with chives, if youd like. Serve baby about a tablespoon right off the spoon to start with. You can use a straw for older babies and toddlers.