White potatoes are often demonized, but in my experience they've been nothing but nourishing and healing for me. I replaced most of my carbs with potatoes while healing my gut and they were a massive contributor to my journey. This potato leek soup is nourishing and comforting. It makes the perfect lunch or side on a cold day, and packs some sneaky vegetables for extra nutritional benefit.
Ingredients:
Makes about 6 servings
- 1 3lb bag of white potatoes
- 2 leeks
- 1/2 head of cauliflower
- 4-6 c stock
- 4 cloves garlic
- 1 tbsp oregano, chopped
- 1 bay leaf
- 3-4 small sprigs thyme
- olive oil
- salt
- pepper
Directions:
- Chop the leeks and rinse under water to remove any dirt.
- Peel and chop the potatoes, and mince the garlic.
- Chop the cauliflower in half, then chop one half into bite sized florets and wash.
- Add a drizzle of olive oil to a large pot over medium heat.
- Add the chopped leeks, and sauté for 5 minutes, then add the minced garlic and sauté for another minute.
- Add the potatoes, cauliflower, and 4-5 c of stock until the vegetables are completely covered.
- Add the chopped oregano, bay leaf, and thyme.
- Bring to a boil over high heat, then reduce to medium low, cover, and let everything simmer for 10 minutes, or until the potatoes are easily pierced with a fork.
- Remove the bay leaf and thyme.
- Using an immersion blender or transferring the soup to a blender, blend until smooth.
- You can add up to 1 c more of stock and mix until combined if you prefer a more runny consistency.
- Add salt to taste, then serve with a drizzle of olive oil and cracked pepper on top.
This soup would go amazing with a slice of crusty bread if you're not avoiding gluten. You're also welcome to leave out the cauliflower if it tends to upset your gut. Bacon crumbles and chives would also go incredible on top. Save this one for a rainy day where you just want a comforting, warm bowl of soup! Enjoyyy 🫶