{Be Nourished} Autumn Potato Leek Soup

One of the absolute best things about fall is that it is soup season.  I can’t tell you how much I love soup.  I really can’t.

But eating hot soup in the summer just doesn’t cut it.  It’s only wonderful if there’s a nip in the air.

Here is a fabulous recipe for Autumn Potato Leek Soup.  Enjoy while snuggled under a blanket and watching your favorite movie  for best effect.

INGREDIENTS
2 1/2 pounds of potatoes
2 large carrots
1 large leek (can also use an onion)
32 oz. chicken stock/broth
2 tsp. ginger
1 tsp. paprika
3 tsp. dill
2 tsp. sea salt (or to taste)
3 tsp. pepper (or to taste)
1 egg

METHOD
Peel and chop potatoes into small cubes and boil until soft.

While potatoes are boiling, chop carrots and leak and sauté in coconut or olive oil until slightly tender.

Drain potatoes and add chicken stock, carrots, and leeks.  Season with ginger, paprika, dill, salt, and pepper.  Heat to a low boil and let it cook together for 20 minutes.

Mix an egg in a small bowl and slowly pour it into the soup.

Serve and enjoy!  (Makes 4-6 servings)