Potato leek soup is an ultimate classic. Your moms moms mom (…maybe one more mom?) probably started making it after the great potato famine to celebrate just how damn delicious potatoes are.
Typically, the potatoes used in this soup are known as Yukon Gold (All Purpose) which are a kind of waxy potato. Waxy potatoes are known for their low starch and high moisture content, and they yield a creamy texture which makes them perfect for pureed soups. The reason I chose to use baby potatoes and chose to keep the skin on in this recipe was to increase nutrient density. By using smaller potatoes opposed to using a large Yukon Gold, I increased the surface area of the potato skin, which boosts fiber, vitamin and mineral content in the soup. Potato skins (ideally local and organic) are a good source of vitamin C and B, and contains minerals such as potassium and magnesium. They are also abundant in insoluble fibre, which helps prevent constipation and encourages healthy bowel movements.
So overall, this soup is actually really healthy for you and it’s damn delicious too! Best of both worlds.
- To make this recipe dairy free, I used my favourite garlic & herb cashew cheese by Flora Fromage, local to Calgary, Alberta.
- To make this recipe vegan, use vegetable stock instead of chicken broth.
- As always, I recommend making your own bone broth if you have the means to. Otherwise, my favourite brand is High Vibe Health that is local to Calgary Alberta.
Creamy Potato & Leek Soup
- January 3, 2020
- 45 min
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- 3 tbsp olive oil
- 4 C leeks, roughly chopped
- 5 cloves garlic, peeled and left whole
- 1 kg (2.2lbs) baby/new potatoes, cut in half
- 1 tsp dill, dried
- 4 bay leaves
- 8 C chicken broth
- 1 wheel garlic & herb Boursin cheese
- mineral salt and pepper to taste
- truffle oil
- bacon bits
- Step 1
- Heat olive oil in a large stock pot over medium heat, then sweat leeks for 5-10 minutes or until leeks start to get soft. Add garlic, potatoes, dill, bay leaves, broth and a good pinch of salt. Simmer until potatoes are tender (about 25-30 minutes).
- Step 2
- Roughly crumble the cheese and add to soup. Puree soup in high speed blender (like a Vitamix) or with an immersion blender.
- Step 3
- Transfer back into stock pot and adjust seasoning if necessary.