Potato Leek Soup

I am a super duper picky eater. But I’ve recently been trying to be better about integrating more foods and trying things. One such food is the leek. It’s a relative to: onion, garlic, shallot, scallion, and chive; all things I like, so I guessed correctly that I’d also like leeks. Double win is they pair wonderfully with potatoes.

Potatoes (your choice, I used yellow)
Leeks (mine came in a bundle of 3 smaller ones)
Chicken Bone Broth (homemade or store bought, 32oz)
Optional: Cheese, sour cream, heavy cream/milk

1. I cooked all of my bacon in the pot. After removing the bacon I drained almost all of the fat. While it was cooking, I rinsed and chopped my leeks.
2. I added enough chicken bone broth to cover the bottom of the pot to help get up the bacon goodness. I then added my chopped leeks and cooked them a few minutes while I peels and chopped my potatoes.
3. After prepping my potatoes, I added them to the pot with the rest of the chicken bone broth. You want enough liquid to cover everything. This time I did not need to add water, but the last time I made it I did.
4. Cook your mix until the potatoes are soft. At this point you can add some heavy cream or milk, sour cream, and or cheese. You can also use an immersion blender to mix it all up a bit. I’ve done it both ways. Even if I use my immersion blender, I like to leave some chunks of potato.
5. Serve hot with a sprinkling of that bacon, and your fav potato toppings. I also happen to have a sour dough starter and made a loaf to go with it too.

Not only is this a very yummy and easy soup, but leeks are very good for you! Leeks can improve your digestion, promote weight loss, reduce inflammation, fight heart disease, and combat cancer. In addition, they may lower blood sugar levels, protect your brain, and fight infections. It’s a perfect soup on a cold winter’s day.

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