Cell Recovery Potato Leek Soup
A delicious creamy soup that helps your body to reboot and build healthy cells.
Potatoes are rich in Vitamin C and Leeks are rich in Sulfur. Sulfur protects your cells against damage. Thus, including enough sulfur-rich foods in your diet is vital for your health
WHY DO YOU WANT TO MAKE MY CELL RECOVERY POTATO LEEK SOUP
I love a good potato soup, but what I love even more is a delicious meal that I know is good for my body. This soup is wholesome and nutritious, and easy to make.
Since soups are mostly liquid, they’re a great way to stay hydrated and full. This soup give your immune system a boost and is loaded with disease-fighting nutrients.
- The chicken broth provides collagen.
- The leeks are a great source of Sulfur
- The potatoes a great source of Vitamin C
- The celery is a great antioxidant and source of Fiber
WHY I CREATED THIS RECIPE
Soup is one of my favorite cold weather foods. I love it on a cold day when I have been out running around, or walking the dogs. Hanging up my coat, taking off my boots, and enjoying a hearty hot bowl of soup is my kind of happy.
HOW TO MAKE MY CELL RECOVERY POTATO LEEK SOUP.
The main ingredients in this recipe potatoes and leeks, need to be washed before preparing.
Leeks grow in sand and have rings which trap the sand and can be tricky to remove. When trimming your leek remove the roots and the green part. Leaving you with the white and light green. Cut length wise. Lay cut sides against the board and cut each half into half moons. Place your cut leeks in a bowl with cool clean water. Use your fingers to stir leeks through water, dislodging any remaining sand. Drain leeks, discarding water and pat dry with paper towel. Set aside until ready to use.
The potatoes need to be cut into similar size chunks. Think the size you would want to eat. You will be leaving some portion of this soup un-pureed and you don’t want chunks that are too big to eat.
When you add your potatoes to the vegetables, you want to cook the potatoes until they start to release their starch. They will start to show a shiny starch. Don’t worry you will know it when it happens. Just be patient.
Once the potatoes are shiny you want to add chicken base and stir to coat everything in the pan. I like doing this vs adding the chicken base because I believe it incorporates the rich flavor of the chicken to the finish meal.
You will remove a bit of the stock into a bowl so that you can add your milks (or yogurt if you are substituting). This is to help prevent any curdling of your dairy.
When pureeing your soup- it is up to you how much you want to puree. You can leave as little or as much pureed as you like. I prefer to have some chunks of potatoes, so I wrote the recipe to reflect this.
Finally, you can top this soup with tons of options. I show it with homemade croutons, chives, parmesan and good olive oil. You can top with your favorite cracker, toast, and tons of fresh herbs.
Cell Recovery Potato Leek Soup
Cell Recovery Potato Leek Soup, a delicious creamy soup that helps your body to reboot and build healthy cells.Potatoes are rich in Vitamin C and Leeks are rich in Sulfur. Sulfur protects your cells against damage. Thus, including enough sulfur-rich foods in your diet is vital for your health
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 large leeks white and light green parts only, halved lengthwise, halves cut into 1/2-inch-thick half-moons (about 8 cups)
- 4 large celery stalks chopped (about 2 cups), plus small, tender leaves for garnish
- 6 large Yukon Gold potatoes peeled, quartered lengthwise, and cut into 1/2-inch pieces (about 9 cups)
- 7 cups water
- 2 tablespoons plus 1 teaspoon jarred chicken stock base such as Better Than Bouillon
- 1 cup whole milk substitution in notes
- 1/4 cup heavy cream substitution in notes
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian Seasoning
- ¼ shredded parmesan cheese
- Olive oil
- 2 Chives Diced
Melt butter with olive oil in a large, heavy-bottomed saucepan over medium.
Add leeks; cook, stirring often, until softened, 5 to 8 minutes.
Add celery; cook, stirring often, until tender and deeply saturated in color, about 8 minutes.
Add potatoes; stir to coat potatoes in butter and oil. Reduce heat to low, and cook, stirring often, until potatoes are coated in a shiny, milky starch, about 5 minutes.
Stir in 7 cups water and chicken stock base; bring to a boil over high. Reduce heat to medium, and simmer, stirring occasionally, until potatoes are just tender and vegetables are softened, about 15 minutes. Remove from heat.
Using a ladle, remove 2 cups of cooking stock (liquid only), and reserve in a small bowl. Let the remaining soup stand at room temperature for 30 minutes.
Stir milk, cream, salt, pepper, and Italian seasoning into reserved stock. Stir in reserved stock, a little at a time, to reach desired consistency.
Place ¾ of the soup in a blend and puree, Add back into the reserved ¼ cup. If you are using an immersion blender to puree, remove ¼ of soup. Puree remaining soup in the pan. Add ¼ reserve back into pureed soup.
Spoon into bowls, top with parmesan cheese, drizzle of olive oil, chives and a few croutons.
Store in an airtight container in the refrigerator for 3 days
Whole Milk & Heavy Cream Substitution= 1 cup greek yogurt + 1/4 cup of milk, blended