Creamy Leek and Potato Soup
Preparation Time: 10 minutes | Cooking Time: 30 minutes | Serves: 4
Ingredients:
| Amount | Ingredient |
|---|---|
| 2 tsp | Extra virgin olive oil |
| 4 c | Chopped leeks, ¼ inch dice |
| 3 ½ c | Yukon gold potato, ¼ inch dice |
| 1 tbsp | Garlic, chopped |
| 1 tbsp | Fresh thyme, chopped |
| ¼ tsp | Smoked paprika |
| 64 oz | Chicken bone broth (see notes) |
| 1 tbsp | Unsweetened plain coconut yogurt (see notes) |
| 2 tbsp | Fresh lemon juice (from 1 lemon) |
| 2 tbsp | Nutritional yeast (see notes) |
| 1 tbsp | White miso paste |
Instructions:
In a medium-sized pot over medium heat, heat the extra virgin olive oil for one minute. Add the chopped leeks and sauté for approximately 3 minutes until they turn translucent.
Increase the heat to medium-high and introduce the diced potatoes to the pot. Sauté for 3-5 minutes, allowing the potatoes to develop a golden color. Stir every 20-30 seconds to ensure they don't burn.
Sprinkle in the fresh thyme, minced garlic, smoked paprika, and season with salt and pepper to taste (remember, we'll add miso paste later, so go easy on the salt). Continue to sauté for an additional 2-3 minutes.
Gradually pour in the bone broth, simultaneously scraping the bottom of the pan to release anything that may be stuck.
Bring the mixture to a boil, then reduce the heat to a simmer and cover the pot. Allow it to cook for 12-17 minutes, or until the potatoes are fork tender.
Once the potatoes are cooked, remove soup from the heat and add the yogurt, nutritional yeast, and miso paste.
Using an emulsion blender or high-speed blender, blend the soup until it becomes creamy in consistency (approximately 1-2 minutes). Incorporate the lemon juice and blend for an additional 10-15 seconds. Adjust the seasonings according to your personal taste.
Garnish with a few drops of marigold oil for added color and phytonutrients.
Notes:
Preparing Leeks: After chopping the leeks, it's essential to give them a thorough wash to remove any residual dirt that may be trapped within the layers. Ensure the leeks are thoroughly dried before adding them to the pot. A method for removing excess moisture is by using a salad spinner.
Selecting Bone Broth: We recommend opting for chicken bone broth that contains a high collagen and protein content. You'll typically find such bone broths in the refrigerated or freezer section of your grocery store. However, feel free to substitute with your preferred broth.
Dairy-Free Option: To maintain this recipe as dairy-free, we've utilized plain unsweetened coconut yogurt. Alternatively, plain Greek yogurt, crème fraiche, or sour cream work well.
Nutritional Yeast Substitution: In our dairy-free variation, we've incorporated nutritional yeast but substituting with parmesan works well.
Miso Paste Substitution: If you either do not have or favor miso paste, add additional salt to taste. We like to add the miso paste off the heat to maintain the live beneficial bacteria naturally found in miso paste.