I have been on a soup kick lately which is weird because it’s been like 80 degrees in Southern California! I just imagine I am at a cabin, we just get done playing outside in the snow and we have a huge pot of chowder on the stove that is ready to be enjoyed!! A girl can dream!

What is so great about soup is you can start out with a great base and then just experiment with what ingredients you want to add! The possibilities are endless!

Ingredients:

6 cups chicken broth
1 shallot finely chopped
1 leek roughly chopped (make sure to rinse well to get sand out)
1 cup of full fat coconut milk
5 pieces of paleo bacon chopped
1/2 cup of frozen corn
8 red potatoes diced
2 garlic cloves minced
2 Tbsp olive oil
Salt and pepper to taste
Green onion for garnish

Directions:

1. Cook bacon in pan on medium heat till brown and crispy. Remove from pan and place on paper towel to soak up grease. Drain grease from pan and add 2 Tbsp of olive oil.

2. Put red potatoes, leeks, corn and shallots into pan and cook till translucent. Then add garlic cook for about 5 min on medium heat.

3. Add chicken broth and bring to a boil, once it’s boiling simmer for about 30-35 min.

4. Add bacon back into pot along with the full fat coconut milk and simmer for 5 min.

5. Garnish with a little green onion.