Description
Warm, velvety Potato Leek Soup offers a delicate balance of earthy flavors and a silky texture that satisfies the soul. This recipe celebrates whole-food ingredients that provide sustained energy and vital minerals. It's naturally gluten-free and serves as a perfect canvas for health-conscious toppings.
Ingredients
Scale
3 large Organic Leeks
2 lbs Yukon Gold Potatoes, peeled and diced
4 cloves Garlic, minced
6 cups Vegetable or Bone Broth, low-sodium
2 tablespoons Extra Virgin Olive Oil
2 sprigs Fresh Thyme
Sea Salt & Black Pepper, to taste
1 Bay Leaf
Instructions
- Trim and wash the leeks, slicing them into thin half-moons
- In a large heavy-bottomed pot, heat olive oil and sauté the leeks and salt until soft
- Add minced garlic during the last 2 minutes of sautéing
- Incorporate diced potatoes, broth, thyme, and bay leaf, then simmer until potatoes are fork-tender
- Remove thyme and bay leaf, then blend soup until desired consistency
- Return to heat, season with salt and pepper, and serve warm
Notes
This soup is versatile; consider adding toppings like chives, or white beans for protein.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 210 kcal
- Sugar: 4g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg