Country: France

Country – French 🇫🇷

Paleo – We need to substitute the heavy cream out for coconut cream, 🥥 which I love since it adds great flavor!  

FODMAP – We need to be careful with the leeks. To be safe we should stick to the green parts only, but the better flavor is in the light green and bulb part which is our danger zone.  Most recipes call for 4 leeks, so to stay in the safe zone🤞we’ll do two leeks, green parts only, and no bulbs.  Cut an inch above the bulb and use only a little of the light green parts and stick to the green leaves. Macros – Make a whole recipe in your app and divide it into however many servings you plan to have. 🔢

Servings – 6

Ingredients
– 1 pound of peeled and cut Yukon gold potatoes (Russet potatoes work but not as creamy)
– 4 cups of chicken stock, preferably bone broth4 leeks light green to bulb for no gut issues OR 2 leeks light green to green for low FODMAP 
– 1/3 cup of coconut cream
– 1 tablespoon of ghee 
– 2 teaspoons of kosher salt, add more for personal preference
– A dash of black pepper, add more for personal preference. Personally, I like the mixed fresh peppercorns.
– 2 fresh sprigs of thyme or ¼ teaspoon of dried thyme
– 1 fresh sprig of oregano or ½ teaspoon of dried marjoram 
– 1 bay leaf

steps

Steps

1-Using a large saucepan, heat up the ghee, add the leeks and cook for about 2 minutes. Then add the broth, potatoes, salt, pepper, thyme, oregano, bay leaf and bring it to a boil.  Reduce it to medium heat and partially cover it. Let it cook until the potatoes are fork tender (about 30 minutes).

2-If you used the sprigs of thyme and oregano, take them out.  Using an immersion blender, blend the soup.  If you don’t have one, you can use a traditional blender.  Be careful with the hot soup. Blend the soup in batches, and do not fill the blender more than halfway at a time.  If you want this super smooth, you can push it through a sieve or cheese cloth.  However, the thickness is what makes it such a great side dish. 

Helpful hints-The serving temperature is important. 🌡 Although it can be served warm, traditionally it should be served a little colder than room temperature. By contrast, do not serve it right from the refrigerator. Let it come to room temperature first. This is a great side dish to make ahead of time.  Make it on Sunday along with your chicken or beef and pull it out on Tuesday!  We actually dip Kibbeh (from the African section) in the soup. 😋

nutrition facts

Calories-140
Protein-6
Carbohydrates-12
Fat-5

Facebook

Instagram

Twitter

Pinterest