Potato Leek Soup
I created this potato leek soup at the end of September here in Edmonton, AB it felt like winter was almost here! This filling and warming soup is perfect for a yummy lunch. The recipe makes a big pot of soup which fed two of us for two lunches. It tastes so good that we also enjoyed it the second day too.Not only is it delicious it is full of healthy real foods too making it a very nutritious meal.
Ingredients
- 1 Tbsp coconut oil
- 2 large leeks
- 3 large potatoes about 1 1/2 pounds
- 2 carrots
- 1 Tbsp spike seasoning
- Himalayan salt to taste
- Black pepper to taste
- 4 cups water
- 2 cups almond or coconut milk
- 1/3 cup nutritional yeast
Instructions
- Wash the leeks well and slice them thinly.
- Chop the carrots.
- Put the oil in a large soup pot and warm up over medium heat.
- Add the leeks, stirring occasionally, until the leeks have cooked down.
- Add the water, bring to a boil.
- Now add the potatoes and Spike.
- Lower the temperature and simmer for 25-30 minutes until the potatoes are tender.
- Steam the carrots.
- Blend half of the soup with the almond milk to create a creamy soup.
- Mix the blended mixture with the unblended and add the carrots.
- Mix in the nutritional yeast and season with salt and pepper to taste.
- Warm up the soup again as the almond milk will have cooled it down.
- Serve and enjoy your creamy, chunky potato leek soup.
Notes
Find out more about the health benefits of these ingredients: coconut oil, leeks, potatoes, carrots, Spike Seasoning, Himalayan salt, water, nutritional yeast
- Serve and enjoy your creamy, chunky potato leek soup.