The holidays are over and while we try to get back on track, we find ourselves gravitating towards comforting meals to fill the turkey void. This cream-less, creamy potato leek soup is easy to make and will give you that decadent feeling with a healthier twist.
The first time we made this soup we used only one leek as it was all we had in the house, but you can add more as desired! Transform these nourishing ingredients into a soup you’ll enjoy and want to serve your guests while it’s still cold out.
Prep time: 10 minutes
Cook Time: 20 minutes
Total time: 30 mins
Makes: 4-5 bowls
* 1-2 large leeks
* 3 medium potatoes
* 1 cup of peas
* 1 onion
* 1 box of veggie stock or bone broth
* 2-3 tbs of grass fed butter (ghee could be used as a substitute)
1️⃣ Chop off both ends of the leek(s) and discard. Roughly chop the body of the leek and the onion. Set aside.
2️⃣ Chop the potatoes into small cubes leaving the skin on.
3️⃣ In a medium pot, heat the butter on medium heat. Add in the onions and leeks and sauté for 2-3 minutes. Season with salt & pepper.
4️⃣ Add in the potatoes and enough stock to cover the potatoes. Cook on medium heat covered for 8-10 minutes, stirring occasionally. Season again with salt an pepper.
5️⃣ Add in the remaining stock and peas and bring to a boil. Season once again with salt a pepper to taste. Once the potatoes soften, you can use a hand blender to puré the soup. It should be thick and creamy in texture.
Enjoy this comforting winter soup!