Potato Leek Soup

Liz Vequist, my mentor through the Institute for Integrative Nutrition, shared this Potato Leek Soup recipe on her blog with me when I told her about my recent soup kick. I loved it so much that I have made it twice in two weeks, and will likely make it again this week! It’s creamy and comforting, like potato soup should be, and it has just a little kick to it, although of course that can be ramped up or toned down depending on how much and which spices you prefer to use!

One of the best things about this recipe is that unlike some of those delicious, but calorie- and fat-laden, potato soups you might get in a restaurant, this one is dairy-free and it only requires a few wholesome ingredients, so it’s healthy and quick and easy to make.

I did make a few modifications of my own. I didn’t have vegetable bouillon either time I made the soup, so in place of the water + bouillon I used 4 cups of low sodium vegetable broth one time and low-sodium chicken broth the next, and both worked just fine! I also left out the thyme and bay leaf simply because I didn’t have them on hand, and the second time I made it I even left out the chili powder because I had run out of that, and it was still delicious and tasty. If it’s a little bland, try seasoning your individual bowl with extra sea salt and/or pepper, and even add a little shredded cheese or green onions (scallions) on top. I highly recommend this soup as a delicious lunch or supper with fresh bread. I’ll post a photo the next time I make it…and I don’t think it will be long!

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