How to make healthier Potato Leek Soup
By popular request here is my version of a healthier potato leek soup. First in fairness to disclosure, I modified the Kettle & Fire’s recipe to better suite our tastes.
The key reason this soup is healthier, because I do not use butter, nor heavy cream and also do not use heavy starched potatoes to make this soup. I have always added Cauliflower to lighten the soup. Most people cannot tell that there is cauliflower in the soup and that is the main ingredient that makes it lighter and healthier. Now this time I learned something else to add to the soup and I loved it.
So, with that said let’s look at the ingredients:
- Two large leeks white and green parts separated and chopped into ½ inch pieces
- About three tablespoons or so, cold pressed extra virgin olive oil (my latest find was a Trader Joe’s from Tunisia, but any will do)
- One large celery root peeled and cubed
- About half a pound of fingerling potatoes cut into one-inch pieces or so (no need to take the skin off it)
- About another half a pound of small red potatoes quartered or smaller size ( same guidance as above that is where all the nourishments are)
- 2-3 bay leaves.
- Two containers of Bone Broth ( I use chicken because we do not use beef either way is fine)
- We do not use bacon hence it is optional if you do I suggest broil it and get rid of all the fat
- Vegetable stock (this depends on how much will it take to cover the ingredients.
First step is to sauté the leeks in the oil, then add the celery root and potatoes after browning it a bit add the Bone Broth ( I use two pouches) since it is not enough liquid to cover the cauliflower and the potatoes I add enough vegetable stock to cover the pieces.
Once I boiled the entire pot with the ingredients I reduce it until the cauliflower and the potatoes are cooked 25-35 minutes should do it.
Keep in mind I hardly use any salt and pepper so at your discretion add to your taste. Move the pot over to a place where you can use an immersion blender. I have a Kitchen Aid and it is a life saver, I do not have to pour my soup into two different containers and then bring it back…. Anyway you get the idea the best $40+ you can spend.
Once the soup has been puréed you are ready to serve it. If you are using bacon put some on top for decoration. I backed some of the greens of the leeks for ten minutes, before baking I tossed then in olive oil and spread them out. Once browned I chopped them up as if they were bacon and put them on top of the soup.
So, with that said Bon Appetite to your light and healthier Potato Leek Soup. Let me know how it turned out.
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