Potato Leek Soup

I’m a big fan of soup and this one is definitely in the top five of my family’s favorites. One year I made it for St. Paddy’s Day and it’s been on the rotation ever since. Unlike some other potato soup recipes I’ve come across, this one is clean eating. There is no cream of anything and I save the garnishes for garnishing purpose only, allowing it to be as low fat (or not) as you want.

This version is smooth and creamy, the hot version of the fancy Vichyssoise soup, which is traditionally served cold. I’m gonna tell you straight up: if you don’t have a submergible blender, now is the time to invest. Trust me when I say transferring hot soup by batches into the blender isn’t the way you wanna go here. The one I use is by Braun and cost maybe $20. I also have discovered that you-know-where (Trader Joe’s) now has frozen leeks already chopped. Time and money saver right there – holla!

The ingredients:

5 baking potatoes, peeled and roughly sliced
3-4 Leeks or 1 package frozen leeks, rough chopped
2 bunches green onions, sliced
1/2 cup unsalted butter
2 32 oz. organic, low sodium chicken broth
1 – 2 cups milk, depending on preferred texture



Sliced green onions
Center cut bacon, fried and chopped
Smoked paprika
Chopped tomatoes
Chopped avocado
Grated cheddar cheese

In a large soup pot, melt the butter and add half of green onions and leeks. Saute until onions are soft. Add the potatoes and cook until edges are brown, about 10 minutes over high heat. Add the chicken broth and boil until the potatoes are extremely soft, about 30 minutes. Remove from heat and set the pot in the sink. Using a submergible blender, blend until smooth. Gradually pour in the milk, making sure there are no lumps. I like my soup on the thinner side so I add more milk. Garnish with toppings and serve hot or cold!



Tags: , , ,

Categories: Meals


Diligent seeker of health and nutrition, Paleo follower, and creative culinary practicer...


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