Potato Leek Soup
- Isabel S.
- Nov 27, 2017
- 3 min read
One of my favorite things about the colder weather is being able to eat soups. I love living in a region where we have season changes, so I won't get bored with food. I'm not one of these people that can eat the same thing over and over. That being said, this potato soup is good enough that I probably would have no problem eating it every day.
Traditionally potato soup can be quite unhealthy, packed with white potatoes and dairy. I like to think this is a healthier version! I always try to have frozen homemade bone broth in my freezer to use in soups because it has so many additional benefits, but you can always use store bought broth. I've noticed that stores have started carrying bone broth cartons, so that's what I would suggest using. I'm sure you've heard your grandma say "chicken soup will heal that cold..." She's not talking about the canned crap you can get in the store. She's talking about, homemade, made with love, bone broth. See a more indepth explaination and recipe for bone broth here.
I also sneak in two huge carrots and add in tons of garlic and turmeric. One other thing I did, to add some flavor, was cook the soup with the rind of a block of parmesan cheese. This is totally optional if you want to make it dairy free, but I love the depth of flavor it adds. Make it vegan by skipping the cheese and use veggitable broth!
One more thing regarding bacon...Most of the time I add a little bacon to the top of my potato soup and I thought I would miss it, but honestly, this is good enough that it doesn't need the bacon!
Ingredients
(makes 4 servings)
1 lb bag baby dutch potatoes (The skin is really the only part of the potato that has any nutrients. I use baby dutch potatoes because they have softer skin and it doesn't bother me to leave it on.)
1 large leek
1/2 large onion
6 cloves of garlic
2 stalks of celery
2 large carrots (I used yellow for the batch pictured, but I usually use orange.)
Chicken broth/ veggitable broth ( Enough to cover about an inch over potatoes
1 TBSP turmeric
Pink sea salt to taste
Lemon pepper to taste
Dash of cayenne pepper
1 bay leaf (optional)
Parmasean cheese (rind for cooking, cheese for topping)
Fresh parsley for topping
Olive oil
Directions
(About 45 minutes total)
1. Chop potatoes, leek, onion, celery, carrots, and mince garlic. (Remove potato skin if desired.)
2. Add olive oil to a large pot and saute onion, leek, celery, and garlic on medium heat, stirring occasionally, until soft and slightly browned.
3. Add potatoes and carrots. Stir in turmeric, a few pinches of sea salt, lemon pepper, cayenne, and add bay leaf and rind.
4. Cover with broth.
5. Bring to a boil, cover, and let simmer until potatoes will smash easily. Stir occasionally.
6. When potatoes are soft remove about 3-4 cup of the soup and set aside to cool a little. Remove bay leaf and rind if it hasn't dissolved.
7. Smash the soup left in the pot slightly, leaving some chunks of potato whole.
8. Pulse the removed soup in a blender until smooth. (Note- Don't over blend. The starch in the potatoes will become gummy. If it looks a little goopy, don't worry, mine did too. Adding it to the rest of the soup should thin it or add a little more broth.)
9. Add blended soup back to the pot and stir to combine.
10. Top with freshly grated parmesan and chopped parsley.
Serve or leave on the lowest heat stirring frequently to prevent the bottom from burning.
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