As fall approaches and cooler weather is just around the corner, it is a great time to start preparing warm and hearty meals to drive away the chill. Our creamy potato leek soup would make a perfect addition to your list.
Potatoes often carry a bad reputation as being nothing but a misshapen ball of starch. While it is true that potatoes are particularly starchy, they are also packed with a large variety of nutrients. Potatoes are full of vitamin B6, potassium, vitamin C, and a large variety of antioxidants. Vitamin B6 alone plays key roles in nervous system and cardiovascular health along with promoting increased athletic performance and increased endurance. One of the unique antioxidants found in potatoes, known as kukoamine, has been shown to help maintain lower blood pressure.
Potato Leek Soup:
- 8 Cups Vegetable Stock
- 6-8 Russet Potatoes (depending on Size), peeled and then cut into large pieces
- 4 Leeks (white part only), thoroughly washed and sliced
- 3-4 Stalks of Celery, chopped
- 1-2 Bay Leaves
- 1 1/2 tsp Fresh Thyme, chopped
- 1 Cup Heavy Cream
- Salt and Pepper to Taste
- Place the vegetable stock, potatoes, leeks, celery, bay leaves and thyme in a large pot and sprinkle with salt and pepper.
- Bring to a boil and stir often
- After 20 minutes pull out a potato to make sure it is soft
- If so, remove the bay leaves
- In small batches remove portions of the soup and mix until smooth in a blender or food processor. I usually put the blended soup into a new pot
- Once blended, add the cream and leave to simmer on low heat until the soup has thickened.
A common concern for some of you may be the presence of cream in this recipe. Whether it be a dairy allergy or simply a personal health preference, this one ingredient can be switched out with a handful of great heavy cream alternatives. One option is to use coconut cream. You can either purchase premade coconut cream or make your own. Simply let a can of full fat coconut milk settle and skim off the top layer of cream. A second option is to blend tofu until you have a smooth mixture. A firmer texture of tofu will result in a thicker consistency. This blend makes a perfect 1:1 ratio substitute. A third option is blending soy or rice milk (2/3 cup) with olive oil (1/3 cup).
Whether using the original recipe or making dairy-free adjustments, this delicious soup is sure to warm your heart.