The words creamy and soup usually elicit thoughts of a rich pureed vegetable base with heavy cream stirred in. This simple soup gets its creaminess by pureeing part of the soup after it has cooked. I grew up eating my mom's creamy (and dairy-free) potato soup which very much resembles this recipe. She used the simple combination of potatoes, celery, onions, salt, and pepper. I've added a few more ingredients, such as leeks, carrots, and dill, to make it more exciting.
This soup is a great way to test for a nightshade sensitivity in Phase 3 of the Elimination Diet. I've added a little salmon as a topping to make the soup more nutritious. If you are vegan or don't eat fish you could try stirring in a bit of cooked mung beans. I pressure cooked a large pot of those tender little beans the other day which I've been incorporating into main dish meals, such as casseroles and stews.
Creamy Potato Leek Soup
I like to use creamy Yukon gold potatoes in this recipe though any variety will do. If you use Russets you may want to peel them. For all other varieties it is fine to leave the peel on. Use this recipe to test for a nightshade sensitivity in Phase 3 of the Elimination Diet. Serve this delicious dairy-free soup with Whole Grain Flatbread and a green salad with our Everyday Salad Dressing or Dairy-Free Ranch Dressing.
3 to 4 tablespoons extra virgin olive oil
2 large leeks, sliced into rounds
4 stalks celery, chopped
4 carrots, peeled and chopped
2 to 3 teaspoons Herbamare or sea salt
1 teaspoon freshly ground black pepper
1 to 2 teaspoons dried dill
1 teaspoon dried thyme
2 pounds potatoes, chopped (about 4 medium)
6 cups water
cooked or smoked salmon
chopped fresh parsley
Heat a 6 to 8-quart pot over medium heat. Add the olive oil then the leeks. Sauté leeks for about 4 to 5 minutes to soften (being careful not to brown). Add celery, carrots, salt, pepper, and herbs. Sauté 5 to 10 minutes more to soften the vegetables and deepen the flavors.
Add potatoes and water, cover pot, and simmer for about 45 minutes.
Use an immersion blender to puree part of the soup in the pot or remove half of the soup and puree in a blender. Return pureed soup to pot and stir together. Taste and add more salt and pepper if necessary.
Garnish each bowl with cooked salmon and chopped parsley. Source: www.NourishingMeals.com
I just love the mild onion flavor of leeks. I usually stick to using them in Potato Soup or a Layered Potato Casserole. Do you have any other ideas for using leeks?
More "Creamy" Soup Recipes:
Halibut and Potato Chowder
Cream of Mushroom Soup
Spiced Pumpkin Soup
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Sunday, January 31, 2010
Creamy Potato Leek Soup
Posted by Ali Segersten at 1/31/2010 05:41:00 PM
About the Author
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Connect with her on Facebook, Twitter, Pinterest, and Instagram!