Happy, Healthy Kitchen – Creamy Potato Leek Soup


Happy, Healthy Kitchen – Creamy Potato Leek Soup


I don’t know what it is about this time of year, but I start dreaming of and craving soup. There is nothing like a hot bowl of homemade soup to comfort the soul and nourish the body. Soup is a great way to get in lots of extra vegetables. This soup is creamy, easy and satisfying, with a simple ingredient list. In addition, it tastes great the next day for leftovers, and freezes well.

1 onion, diced
3 fresh cloves of garlic, minced
2 leeks, sliced
3 stalks of celery, diced
3 carrots. diced
1 to 1 1/2 pounds of potatoes, cubed (My favorites are organic yukon gold or baby red)
1/2 bag of frozen organic corn
1 can of coconut milk
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. cumin
1 tsp. smoked paprika
1 tablespoon of Better than Bouillon (vegetarian chicken base)
4 – 6 cups of water
salt and pepper to taste

Water saute onion and garlic until almost translucent. Add leeks, carrots and celery and water saute for 5 to 10 minutes more. Place all remaining ingredients, except coconut milk, in a large pot. Let soup simmer for 30 to 40 minutes, until potatoes are tender. Add coconut milk and stir. For creamier soup, mash some of the potatoes with a fork against the side of the pot or use an immersion blender. Serve and enjoy!



Pic – leek blossom

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