Paleo Cheesy Leek & Cauliflower Soup

This lovey spring soup is filling enough to stand alone as the main course!



3 organic leeks, light green parts sliced

3 large or 6 small organic carrots, peeled and diced

1 large head or 2 small heads of organic cauliflower, sliced into bite-sized pieces

2 pastured boneless, skinless chicken breasts, cooked and shredded

2 quarts chicken broth

½ cup arrowroot powder (I buy mine here)

2 cups heavy cream (find local raw dairy here)

3-4 cups Colby or Cheddar cheese, shredded (find local raw dairy here)

3 tablespoons Kerry Gold or raw butter

Salt and Pepper to taste


Start the soup by melting the butter in a large stock pot over medium-low heat.  Add the leeks and carrots to the pot and gently sauté for 5 minutes.  Add the cauliflower, chicken and broth.  Turn up to medium-high heat bringing broth to a gentle simmer.  Remove 2 cups of hot broth and whisk the arrowroot powder into it. Return arrowroot and broth mixture to the pot and stir in. A ll arrowroot powders thicken a little differently; if you notice it is too thin, repeat the process adding ¼ cup of arrowroot.  After soup has thickened (it will take 5-10 min) pull it off the burner and stir in heavy cream and cheese.  Salt and pepper to taste.  Enjoy!