Creamy Potato & Leek soup - Alkaline Gut Friendly Soup
The best potato & leek recipe that's like a warm blanket of comfort for the soul & gut.
Ingredients
- 4 Lbs. Yellow Potatoes peeled and chopped Or 4 Large
- 1 Lb. Leeks trimmer and cut whites only or 2 medium Leeks
- 4 Pods Garlic Chopped
- 16 Oz. Vegetable Broth
- 16 Oz. Water
- 1/4 tsp. Ground Sage
- 1 Bay Leaf
- 1 Cinnamon Stick
- 1/2 tsp. Fresh Ground Pepper
- Salt as Needed
- 1 Tbsp. EVOO
Instructions
- 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.
- Next, add the garlic and let it cook for another min.
- Then, add the potatoes, bay leaf, sage, salt, pepper along with cinnamon stick. Mix everything until coated. About a min or 2.
- Next, 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.
- 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.
- 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.
- 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 smooth consistency, transfer back to the pot and bring it back to a quick boil. About 2 mins.
- That's it Creamy, Velvety and Gut Friendly Potato & Leek soup ready!
- Serve with warm toasted bread and garnish with Chives, Cilantro or any fresh herbs of choice.
Notes
Must Reads:
- If you are not sure how to cut Leeks, I recommend you see this tutorial on the step by step process.
- 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.
- 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.
- Remove the bay leaf before pulsing the soup.
- To save time, peel and cut the potatoes while the leeks are cooking.