In a large pot, heat ghee. Cook the chicken, seasoned with salt, pepper and red pepper flakes, breaking up with a spoon. Remove the chicken and set aside. To the same pot, add the garlic and leeks. Stir and cook for a couple minutes, or until the leeks are softened.
To the pot, add the remaining ingredients and stir. Bring soup to a boil, cover and reduce heat to low. Simmer for 20 minutes, or until all the vegetables are tender. Remove from the heat and puree the bisque with either a stick blender or in batches in a blender.
Stir in the chicken and serve warm.
Notes
SERVING SUGGESTION: Big Salad tossed with Leanne’s Basic Vinaigrette (1 head lettuce (any kind but not iceberg), torn, Salad veggies of choice, 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 garlic clove, pressed, Dried basil, to taste, Dried oregano, to taste:Directions- In a large bowl, toss together torn lettuce and salad veggies of your choice. In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, garlic and a pinch of dried basil and oregano; drizzle dressing over salad.)