I figure everything sounds better in French so I’m glad I caught your attention.  It’s a fairly plain leek soup with a lot of herbs so we got flavour, and we got flavour, and then some more flavour.  This was also my first time making a Bouquet Garni for stock.  The stock is a basic mirepoix and chicken.  The creamy base comes from puréed sweet potato so I guess you could say I’m going back to my French roots… heeeeeeeeh. (Cause it’s a root vegetable)  Pay attention; there may be a point in your life where you have to make leek soup to get yourself out of a horrible situation or something, idfk I just don’t wanna write this for nothing.





2 lbs chicken bones

1 skin of leek

2 sprigs fresh rosemary

2 sprigs fresh parsley

1 bay leaf

4-5 whole peppercorns

2 carrots, loosely chopped

2 celery sticks, loosely chopped

1 yellow cooking onion

4L water


1 sweet potato, peeled and cubed

1 leek, quartered and thinly sliced

1 tsp salt

1 yellow cooking onion, chopped

2 garlic cloves


Preheat oven to 375 and roast your bones for 45 minutes.   In a large stock pot, add carrots, celery, onion and roasted chicken bones.  Use the leek skin as a shell to wrap your rosemary, parsley, bay leaf and peppercorns, tie with twine and place in stock pot.  Pour 4L of water over bones and mirepoix and set to a low simmer for 3-4 hours, covered.

On a large baking sheet, evenly spread out cubed sweet potato, onion and garlic cloves and bake for 45 minutes.

Remove bones from stock pot and drain stock with a thin mesh strainer.  Using a food processor or emersion blender, puree roasted onion, sweet potato and garlic with broth.  In a small sauce pot, puree leek with a bit of oil and salt.  Add leek to soup mixture and bring to heat.  Season well.  Bone app the teeth!



Served with a Paleo Bun from my friends at Food in the Nud. ❤

Published by Kayla Roy

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