Potato Leek Soup
Creamy Potato Leek Soup! Healthy, gluten-free, it tastes deliciously creamy and comforting but
is good for you.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
- 2 tbsp extra-virgin olive oil or butter
- 3 large leeks white and light green parts, sliced
- 1/2 cup celery chopped
- 1/2 cup carrots chopped
- 1/2 tsp kosher salt
- Freshly ground black pepper
- 5 cloves garlic minced
- 1 1/2 pounds Yukon gold potatoes chopped
- 2 tbsp thyme
- 5 cups vegetable broth
- 1 (14-ounce) can artichoke hearts — drained and chopped
- 1 can full-fat coconut milk or 1/2 cup raw cashews or 1 cup heavy whip cream
- 1 tbsp capers
- 3 tbsp fresh lemon juice — divided 1/2–1 cup water
- 5 strips turkey bacon
Though the soup itself is simple, dealing with leeks are sometimes not. Often they are full of dirt and sand and very good at hiding it. Make sure to cut off the root ends as well as the thick, dark green tops. Cut the leeks in half lengthwise and rinse under running water, pulling apart the layers to release any soil that may be tucked away. Once they are properly cleaned, give them a rough chop.
Over medium heat in a large soup pot, melt the butter (or add olive oil), add the chopped leeks and garlic. Cook, occasionally stirring, until soft and wilted (approximately 10 min). Add the potatoes, chicken or vegetable broth (for vegans), bay leaves, onion powder, garlic powder, thyme, salt, and pepper. Bring mixture to a boil. Cover the pot with a lid and reduce the heat. Simmer for 20 minutes, or until the potatoes are tender. Remove the thyme sprigs and bay leaves. Purée the soup with a hand-held immersion blender until smooth. DO NOT use a high-speed blender! It changes the consistency of the soup, and it can become slimy. You do not want that.
Once blended, add the heavy cream or coconut milk depending on your preference. If you
decide to use coconut milk use only the top, full fat part and discard the water. If you prefer, you can also make homemade cashew cream by blending soaked cashews in water. You can also leave out the cream completely but the cream makes it silky and deliciously smooth. I
recommend experimenting little by little until the soup tastes right to you. Bring the soup to a
simmer once again and add more salt and pepper if needed. I prefer to serve it hot with a
garnish of fresh thyme, chives, bacon and a dollop of cream or coconut milk.
Another healthy and fun fact is that if you wish to eat it cool from time to time that is actually
great! Potatoes become resistant starch, which has powerful benefits to our health. Eating cold potatoes has been shown to improve insulin sensitivity, decrease appetite, lower blood sugar levels and benefit digestion.
Calories: 162kcal | Carbohydrates: 16g | Protein: 4g | Fat: 11g | Saturated Fat: 9g | Cholesterol: 1mg | Sodium: 803mg | Potassium: 516mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1761IU | Vitamin C: 14mg | Calcium: 50mg | Iron: 5mg