Curry Chicken Leek & Potato Soup

I have been obsessed with making soups lately. I guess that is just an inherent to-do that comes with the changing of the seasons. Even though I live somewhere where it's still relatively warm, I want to get in my cozy sweater and slippers and slurp something to heat up my insides. This soup does just that. Its got just a tiny mild amount of spice. The warm flavors, the creaminess from the potatoes, and just a hint of richness from the protein in the chicken. It was so simple to make, and so simple to devour. I hope you enjoy! 

Ingredients: 
1 tablespoon olive oil 
2 leeks, diced
2 celery stalks, diced
1 onion, diced
salt and pepper
3 garlic cloves, minced
1 1/2 tsp curry
1 tsp turmeric
4 cans stock 
2 carrots, diced
3 pound bag red potatoes
1 chicken breast, grilled or baked, then cut into 1/4 inch cubes

Directions: 
Warm your oil in a large dutch oven pot, leek, onion, celery, salt and pepper and saute until softened. Add your garlic and cook for 30-60 more seconds. Then add your curry, turmeric, lavender, and stir until fragrant. Add in your stock, then your carrots and potatoes. Bring to a boil then reduce to medium heat and simmer until your potatoes are fork tender. Use an imersion blender until you have reached your desired smoothness. Add your chicken to the soup and stir until warmed through. Season again with salt and pepper as needed. Serve with bread or pita chips for dipping. 

This soup has a warm creamy vibe with just a slight hint of spices. And the best part is, its virtually fat free and almost meat free. It is the perfect way to cozy up this fall.