Creamy Potato & Leek Soup
Potato leek soup is an ultimate classic. Your moms moms mom (...maybe one more mom?) probably started making it after the great potato famine to celebrate how damn delicious potatoes are.
Typically, the potatoes used in this soup are known as Yukon Gold (All Purpose) which are a kind of waxy potato. Waxy potatoes are known for their low starch and high moisture content, and they yield a creamy texture which makes them perfect for pureed soups. The reason I chose to use baby potatoes and chose to keep the skin on in this recipe was to increase nutrient density. By using smaller potatoes opposed to using a large Yukon Gold, I increased the surface area of the potato skin, which boosts fiber, vitamin and mineral content in the soup. Potato skins (ideally local and organic) are a good source of vitamin C and B, and contains minerals such as potassium and magnesium. They are also abundant in insoluble fibre, which helps prevent constipation and encourages healthy bowel movements.
So overall, this soup is actually really healthy for you and it's damn delicious too! Best of both worlds.
3 tbsp olive oil
4 C leeks, roughly chopped
5 cloves garlic, peeled and left whole
1 kg (2.2lbs) baby/new potatoes, cut in half
1 tsp dill, dried
4 bay leaves
8 C High Vibe Health chicken broth (or vegetable broth to make this soup vegan)
1 wheel garlic & herb Boursin cheese or your favourite plant based cheese* see recipe note
mineral salt and pepper to taste
* I used Flora Fromage Garlic & herb plant based cheese and the flavour it provided was perfection! Can also use 1 C heavy cream (preferably grass fed dairy) in place of the Boursin cheese.
Heat olive oil in a large stock pot over medium heat, then sweat leeks for 5-10 minutes or until leeks start to get soft. Add garlic, potatoes, dill, bay leaves, broth and a good pinch of salt. Simmer until potatoes are tender (about 25-30 minutes). Roughly crumble the cheese and add to soup. Puree soup in high speed blender (like a Vitamix) or with an immersion blender. Transfer soup back into stock pot and adjust seasoning if necessary.
Garnish with freshly chopped parsley, drizzle of truffle oil or bacon bits!