Creamy Potato & Leek Soup – Alkaline Soup Great for the Gut

This creamy potato & leek soup is a soup for your health. It’s creamy & velvety and extremely comforting without the butter or cream. Plus, you won’t believe how easy it is to make and how minimal it is. Did I say it’s also Vegan?!

Did you know potatoes are known for their Alkalizing and anti-inflammatory properties which soothe stomach and duodenum ulcers and reduce stomach acidity? Combine them with leeks which are highly alkaline you have a low acidic soup that’s great for someone suffering from high stomach acids or just trying to lean towards a more alkaline diet.

Making this soup is easy, all you need is potatoes, leeks, vegetable broth, 1 bay leaf, 1 cinnamon stick, little bit of ground sage and some salt and pepper. Boil all the ingredients until soft and pulse them to a smooth soup and enjoy. You can enjoy the soup with a garnish of chives, cilantro or any fresh herbs for that matter.

Must Read:

1. If you are not sure how to cut Leeks, I recommend you see this tutorial on the step by step process.
2. To make this, we only use the white part of the leeks. You can use the green part for stir fries or any other veggie dishes.
3. Remove the cinnamon stick after 5 mins of boiling. You don’t want the soup to taste cinnamony but just the right amount to flavor the broth. So don’t leave it for too long.
4. Remove the bay leaf before pulsing the soup.
5. To save time, peel and cut the potatoes while the leeks are cooking.

Potato & Leek Soup Ingredients:

• 4 Lbs. or 4 medium potatoes
• 1 lb. or 2 medium leeks, trip the head and cut out the green part. Here is a quick reference on to cut and clean leaks.
• 4 Garlic pods chopped
• 16 oz. Vegetable broth or 4 Cups
• 16 oz. Water or 4 Cups
• 1/4 tsp. Ground Sage
• 1 Bay leaf
• 1 Cinnamon Stick
• 1/2 tsp. Ground Fresh Pepper
• Salt as needed
• 1 Tbsp. EVOO – Extra Virgin Olive Oil

How to make Potato & Leek Soup:

1. Start by adding the oil to a pot and let it heat up for a minute. Add the leeks and sauté for 4-5 mins until they look soft.
2. Next, add the garlic and let it cook for another mins.
3. Then, add the potatoes, bay leaf, sage, salt, pepper & cinnamon. Mix everything until coated. About a min or 2.
4. Lastly add the Vegetable broth along with 1 Cup of water. Continue to cook the broth until bubbly and once it comes to a boil, remove the cinnamon stick.
5. At this point add another cup of water and give it a stir. Continue to cook by closing the lid. Do this for about 20 mins. At 10 mins mark check the liquid and add 1 more cup of water.
6. After 20 mins, remove the lid, add the last cup of water. Let it simmer for 3-4 mins. Check for salt and add as needed. But since you are already using a vegetable broth, this does not require much salt. I only used 1/2 tsp. of salt for the whole dish.
7. Once done, remove the bay leaf. If you have an immersion blender, go ahead and pulse everything to a smooth soup. Otherwise, let it cool down for 5-10mins. Blend to a smooth, transfer back to the pot and bring it back to a quick boil.
8. That’s it Creamy, Velvety and Gut Friendly Potato & Leek soup ready!
9. Serve with warm toasted bread and garnish with Chives, Cilantro or any fresh herbs of choice.