SOUP: Creamy Potato Leek Soup
From our friend, Heather Blake, OTR/L
Integrative Nutrition Health Coach
- 3 leeks
- 2 pounds organic russet (baking) potatoes
- 2 tablespoons Butter (flavor) Olive Oil
- 3 garlic cloves, minced
- 4 cups chicken broth (or vegetable broth)
- 1 teaspoon sea salt
- 2 dashes freshly ground pepper
- 1 dash cayenne powder (optional)
- 1/4 cup freshly chopped parsley
- 1 bay leaf
- fresh or dried herbs or choice (thyme, marjoram)
PREPARE AND CHOP THE VEGGIES:
1. Wash all vegetables and herbs. Chop potatoes into 1/2" cubes.
Chop off the top green part of the leeks, and reserve for another use (saute in omelet, etc). Slice the white section in half lengthwise, and then slice into half rounds.
Mince the garlic.
Chop the parsley.
SAUTEE AND SIMMER:
2. Heat olive oil in a large pot on medium heat. Add leeks and saute for 5-10 minutes until soft, but not browned. Add garlic and saute for 30 seconds.
3. Add potatoes, broth, bay leaf, dried herbs (if using), and salt.
Simmer for about 15-20 minutes until potatoes are tender.
PUREE THE SOUP:
4. Let the soup cool down for a few minutes, transfer to food processor or blender and puree 1/2 of the soup.
Return to pot, add parsley, cayenee (if using), ground pepper, parsley and fresh herbs.
Taste and season to taste with more salt or pepper if needed.
5. Heat for a few minutes until very warm. Ladle into bowls and serve with a garnish of parsley!
- Leave the skin on the potatoes for added fiber and nutrients. It also gives a heartier texture; plus, it cuts the prep time in half!
- Onion and garlic are fantastic for strengthening the immune system.
- Lastly, bone broth can be used in this recipe for added digestive support.