Well, I’m calling it folks! Fall is here!
Mornings are crisp and cool and it’s making me dream of pumpkin and cranberry everything.
Today my family is a bit under the weather and all I wanted was a warm bowl of comfort. And this soup totally delivers.
3 large leeks
5 large white sweet potatoes
half a package of bacon chopped
32 ounces organic chicken broth
oil of choice (ghee works amazing here if you tolerate it)
thyme (to taste but I used around a tsp)
3 bay leaves
tbsp garlic powder or to taste
salt to taste
1 lb ground turkey
Peel four sweet potatoes but leave the skin on the fifth. Cut potatoes up into large chunks. Set aside.
Cut the bulb and the dark green leaves off of the leeks. Cut in half length ways and wash the leeks well. Roughly chop the leeks and add to pot.
Pour a little oil into the pan with the leeks. Add garlic, bay leaves, salt, thyme, and bacon. Sauté until leeks are tender and a bit translucent. The bacon should also be browning at this point.
Add in the chicken broth, deglaze the pot, and add in the potatoes. Cover and cook until potatoes are very tender and falling apart.
While soup is simmering, sauté the ground turkey with the Italian seasoning and more salt. Cook until brown crispy bits appear and meat is cooked through.
Once soup is finished, remove the bay leaves and then purée the soup. Pour into bowls and top with browned ground turkey!