Cream of Leek Soup


  • 4 tsp (20 mL) organic coconut oil or extra virgin olive oil
  • 1 medium organic onion, chopped
  • 1 large garlic clove, chopped
  • 2 cups (500 mL) of sliced leeks
  • 2 cups (500 mL) of cubed, peeled potatoes
  • 1 zucchini, sliced thin
  • 3 cups (750 mL)or homemade chicken bone broth, or organic store bought brand
  • 2 cups (500 mL)organic raw milk, can use almond, hemp, cashew, or coconut milk instead (not the canned coconut milk as it will be too thick).
  • 1 tsp (5 mL) chervil
  • Himalayan Pink or Sea Salt and fresh ground pepper to taste (verify if your broth already has salt in it, you might not want to add more).


  1. In a large pot, sauté the vegetables in the oil for 2 minutes or so, just to get them translucent but not colored.
  2. Add the chicken broth and bring to a boil.
  3. Cover the pot and let it simmer for 30 minutes.
  4. Using a hand held blender, blend the vegetable until all smooth. If you don’t have a handheld blender, a food processor works just as well. I just like the convenience of not having to clean another article. Do be careful not to splatter as the liquid is hot.
  5. Once the vegetables are puréed add in the milk and chervil.
  6. Heat for 10 minutes.
  7. Season to taste.
  8. Serves 4