small red potatoes, approx 12
1 large leek, chopped
2 cups chicken broth (check out this recipe for homemade broth)
3T flour (preferably unbleached white whole wheat)
2 cups skim milk
1/2 cup sour cream (you can get this unprocessed…check the labels!)
1 T sea salt
1 T ground black pepper
1 bunch green onions, chopped (for top of soup)
6 strips bacon, cooked and crumbled (you can also find this nitrate free, unprocessed!)
COOK potatoes in microwave and reserve.
Place EVOO and leeks in pot, saute until softened, approx 3-4 mins. Add chicken broth.
Combine flour and 1/2 cup milk, shake or stir to combine AND add to pot.
Add rest of milk and bring to a boil. Boil for 1-2 minutes and remove from heat. Stir in sour cream. ADD cooked potatoes and MASH in soup. (You could puree in blender but I actually prefer it lumpy 🙂 ) You may want to add more broth depending on how thick the soup becomes after mashing the potatoes. I usually add a little more to thin it out a bit.
Top with green onions and bacon pieces. WE ate it with grilled turkey burgers. Here is the recipe for those—>
Combine the following in bowl:
1 1/4 pounds ground turkey
1/2 cup ricotta cheese
2 tsp Dijon mustard
2 tsp Worcestershire
1 tsp thyme
sea salt and pepper
(I kept out the Dijon and Worcestershire to stay unprocessed and they were still amazing! Just note that they fall apart very easily when flipping on the grill. I topped ours with tomato, avocado, and red onion. YUM! )
*Sorry about the bad photo! I realized that I forgot to take one after half my sammy was eaten 🙂