potato, leek, apple, & carrot soup with buttermilk honey biscuits

*I made this meal on our first snow day, & it was just what I needed - so warming & savory. Enjoy!


*all organic 

Olive Oil
1 head of garlic
1 large sweet onion
3 carrots - I had a rainbow bag so I used purple, orange, & yellow
1 bunch of leeks
2-3 cups of potatoes - I just had a bag of multicolored fingerling potatoes in the house, so I used them, but I think it's fine to use whatever potatoes you like/have around.
2 sweet apples - I used Gala
4 cups water
4 heaping tablespoons of vegetable base - I use this one
1 cup whole milk
Salt, pepper, garlic powder, & turmeric to taste


Drizzle olive oil in the pot you are going to make the soup in so it coats the bottom, I used this Le Creuset. You want into be able to hold 5 cups of liquid + the volume that the ingredients will add.
Peel & press all the cloves in your head of garlic right into the pot.
Cook the garlic & olive oil mixture until the garlic turns golden, stir frequently.
Chop the onion & add it to the garlic & olive oil mixture, stir frequently until the onions are also golden - add more olive oil if needed to insure everything is evenly coated.
Next chop the leeks, using only the white part & add to the pot.
Peel & chop the carrots into bite sized pieces & add to the pot.
Stir everything together.
Add your liquids - water + whole milk.
Add the vegetable base, & stir until evenly incorporated.
Peel & chop the potatoes & apples into bite size pieces & add to the pot.
Bring everything to a boil & then reduce to a simmer.
Add salt, pepper, turmeric, & garlic pepper to taste throughout the cooking process, tasting along the way.
Cover the pot so that only a sliver is exposed allowing the steam to vent out.
Simmer until the ingredients are soft - I like to let it simmer for about 2 hours so that all the flavors really come out
Use an immersion blender to blend the soup into a creamy consistency.
Serve & Enjoy!

Buttermilk Honey Biscuits
*all organic   
*recipe adapted from here

*all organic 

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into small cubes
3/4 cup cold buttermilk
3 tablespoons honey


Preheat oven to 400 F 
Line a baking sheet with parchment paper

In a large bowl, whisk together the flour, baking power, & salt.
Add the chilled butter to the mixture - I just use my hands breaking up the butter into pea sized pieces & incorporating it as I go.
One incorporated place the bowl into the refrigerator for 20 minutes.

While this chills in the fridge whisk the buttermilk & honey together in a measuring cup.
Prep a work surface to roll the dough out on & coat it with flour, also coat your rolling pin with flour *this dough is very sticky, so keep the flour on hand.

After 20 minutes add the liquid mixture to the bowl until evenly incorporated - once again I just use my hands & lightly coat them with flour before mixing.
Place the dough ball on to the work surface & roll into about a 9 x 5 inch rectangle *it's ok if this isn't perfect.
Fold the dough into thirds, like a letter, & then roll into another 9 x 5 rectangle.
Repeat this folding & rolling out process one more time - this step = flaky layers.

Use a round cutter - I just used a lid of a mason jar - to cut the biscuits.
Place on your baking sheet about 1 inch apart.
Gather the scraps together & re-roll into a sheet until your dough is gone - my last 2 biscuits I just rolled the scraps into a ball with my hands.
Bake for about 11-12 minutes, or until the biscuits have risen & are golden brown on top.
Allow to cool for a few minutes & serve warm - I ducked my into the soup :)

*I felt like this meal was missing some greens, so I added a large handful of mixed greens to the plate & ate them raw.

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