Not only is this potato leek soup incredibly easy to make, it’s satiating, delicious, and nutrient dense if you make it well. A hint of kefir and chives brighten up the creamy and earthy flavours in this mild, satisfying comfort dish. By sourcing the highest quality ingredients you can find, you’ll give yourself the best shot at nourishing your body with real, sun raised nutrition.
Potato Leek Soup with Medicinal Bone Broth
I devised this cozy potato leek soup for a cold winter’s day, made with roasted cauliflower and medicinal bone broth. Not only is it freezer friendly, it’s toasty, simple and quick enough to create if you’re working from home like me.
MINI RECIPE: It is imperative that you create your own homemade bone broth for this ahead of time. Simply place 1 lb of bones (preferably a diverse variety such as marrow, joints, knuckles, tail, etc.) into a slow cooker. Cover it to max with spring water and simmer for 24-48 hours, refilling it with water halfway through, then straining the bones out to store the broth in a glass jar in the refrigerator for up to a week, or freezer for several months. Making a big batch all at once will ensure you have lots to use for the recipes you create (and as an incentive to cook for yourself more often).
Click here for my 48-hour chaga bone broth recipe.
Bones are like storage devices, including ours! We store minerals there, but the body also intelligently stores toxins there to hide them away and protect you. For this reason it is imperative to source high quality, grass fed and grass finished, regeneratively raised or wild caught bones from animals that have led a thriving, toxin free life. If the animals are toxic, their bones will be too.
Bone broths heal the gut and contain highly bioavailable minerals including:
Bone broths are imbued with chondroitin sulfate and glucosamine, the compounds otherwise sold as pricey supplements to reduce inflammation, arthritis and joint pain.
For a low histamine option, use meat broth!
Ingredients you’ll need for this Potato Leek Soup with Medicinal Bone Broth
- Grass fed butter
- Bone broth (homemade; see above for recipe)
- Bay leaf
- Ginger (optional but recommended for an extra medicinal punch)
- Sea salt and black pepper
- Grass fed yogurt or kefir
- Chives, whey fed bacon, and/or extra cauliflower to garnish
How to make this Potato Leek Soup with Medicinal Bone Broth
This soup is ready in less than 30 minutes, easy to customize, foolproof, and meal prep and freezer friendly. Don’t think you could get much better than that.
- Straight away, get your cauliflower florets roasting
- Meanwhile, heat up your tallow in the pot over medium heat. Drop in the leeks and sauté until bright green and soft. Add the garlic, ginger and bay leaf
- Add the potatoes and roasted cauliflower to the pot and season with salt and pepper
- Stir the mixture until it softens slightly
- Pour in the bone broth and scrape any brown bits from the bottom. Bring the soup to a boil for 5-10 minutes. Bring the heat down to a simmer for 20 minutes.
- Blend the soup with an immersion blender or typical blender. Serve with garnishes!
What to serve with this Potato Leek Soup with Medicinal Bone Broth
I find that a bacon garnish is enough for this to count as a full meal, but hearty, medicinal grass fed and grass finished steak or even a substantial, tasty salad would be amaaazing with this soup. Rack of lamb, sliced liver, chicken wings, or some sort of nutritious animal protein from an ethically raised, grass finished, local source is recommended.
If you tried this potato leek soup with medicinal bone broth or any other recipe on this blog, let me know how you liked it by leaving a comment below. Be sure to follow along for more inspiration at Pinterest, Instagram and Facebook.
Potato leek soup with medicinal bone broth
- immersion blender or regular blender
- medium soup pot
- 2 cups organic cauliflower, cut into small florets about 1/2 medium cauliflower
- 1 tbsp grass fed and finished, pasture raised tallow I used beef
- 1 medium organic leek, sliced into thin rings
- 3 cloves organic garlic
- 1 inch organic ginger root, finely grated for extra medicinal benefits, totally optional, skin left on is best
- 1 organic bay leaf
- 3 medium organic potatoes scrubbed, cut into 1 inch cubes
- sea salt and organic black pepper, to taste
- 1 1/4 cups grass fed and finished bone broth adjust the amount of broth to be as watery or as thick as you want
- 1 cup grass fed water buffalo yogurt or other kind of ethically sourced, raw animal yogurt/kefir
- 1/2 tsp organic nutmeg
- whey fed, pasture raised bacon bits and/or chives to garnish
- Straight away, get your cauliflower florets roasting. Place them on a parchment paper lined baking sheet and roast at 400F for 20 minutes.
- Meanwhile, heat up your tallow in the pot over medium heat. Drop in the leeks and sauté for about 4 minutes or until leeks are soft and bright green. Add the garlic, ginger and bay leaf, and stir for 30 seconds, or just as it turns fragrant.
- Add the potatoes and roasted cauliflower to the pot and season with salt and pepper. Stir the mixture for about 3 minutes until it softens slightly. Pour in the bone broth and scrape any brown bits from the bottom. Bring the soup to a boil for 5-10 minutes. Bring the heat down to a simmer for 20 minutes.
- Blend the soup with an immersion blender or typical blender. Add more bone broth for a more watery soup. Stir in the yogurt and nutmeg until it dissolves. Serve garnished with chives, freshly cracked black pepper, and bacon bits.
- You can peel the potatoes if you prefer, but I don’t bother as the skins contain nutrition and flavour, and I always source organic.
- You can use any variety of potatoes, but Russet and Yukon Gold will yield a more creamy texture. To up the ante of creaminess, add an extra dollop of butter towards the end after blending the soup.
- Use as much or as little bone broth as you prefer. In the photos I used little bone broth for a denser soup.
- Ginger is entirely optional but will provide an extra medicinal kick while supporting digestion.