AuthorHeather BlakeCategoryDairy free, Gluten-free, Potatoes, Soup, Vegan, Vegetarian, VeggiesDifficultyBeginnerPureed potatoes provide a creamy base to this flavorful immune-strengthening, dairy-free soup!
Wash all vegetables and herbs. Chop potatoes into 1/2" cubes.
Chop off the top green part of the leeks and reserve for another use (saute in omelet, etc).
Slice the white section in half lengthwise and then slice into half rounds.
Mince the garlic.
Chop the parsley.
Heat butter or olive oil in a large pot on medium heat. Add leeks and saute for 5-10 minutes - until soft but not browned. Add garlic and saute for 30 seconds.
Add potatoes, broth, bay leaf, dried herbs (if using), and salt.
Simmer for about 15-20 minutes, until potatoes are tender.
Let the soup cool down for a few minutes, transfer to food processor or blender and puree 1/2 of the soup.
Return to pot, add parsley, cayenne (if using), ground pepper, parsley, and fresh herbs.
Taste and season to taste with more salt or pepper if needed.
Heat for a few minutes, until very warm. Ladle into bowls and serve with a garnish of parsley!
*Note: I left the skin on the potatoes for added fiber and nutrients. It also gave a heartier texture that my husband and I enjoyed! Plus, it cuts the prep time in half!
**Also, onions and garlic are fantastic for strengthening the immune system.
***Lastly, bone broth can be used in this recipe for added digestive support!
Ingredients
Directions
Wash all vegetables and herbs. Chop potatoes into 1/2" cubes.
Chop off the top green part of the leeks and reserve for another use (saute in omelet, etc).
Slice the white section in half lengthwise and then slice into half rounds.
Mince the garlic.
Chop the parsley.
Heat butter or olive oil in a large pot on medium heat. Add leeks and saute for 5-10 minutes - until soft but not browned. Add garlic and saute for 30 seconds.
Add potatoes, broth, bay leaf, dried herbs (if using), and salt.
Simmer for about 15-20 minutes, until potatoes are tender.
Let the soup cool down for a few minutes, transfer to food processor or blender and puree 1/2 of the soup.
Return to pot, add parsley, cayenne (if using), ground pepper, parsley, and fresh herbs.
Taste and season to taste with more salt or pepper if needed.
Heat for a few minutes, until very warm. Ladle into bowls and serve with a garnish of parsley!
*Note: I left the skin on the potatoes for added fiber and nutrients. It also gave a heartier texture that my husband and I enjoyed! Plus, it cuts the prep time in half!
**Also, onions and garlic are fantastic for strengthening the immune system.
***Lastly, bone broth can be used in this recipe for added digestive support!
