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Cell Recovery Potato Leek Soup

This Potato Leek Soup is rich, flavorful, and packed with nutrition. Healthy soups should never be bland, and this recipe doesn't disappoint! Aromatic vegetables, creamy Yukon Gold potatoes, spices, and parmesan cheese create a soup that will boost your health and warm your soul.
Course: Soup
Cuisine: American
Keyword: healthy soup recipes, healthy soups, leek and potato soup, potato leek soup, potato leek soup recipe
Servings: 8

Equipment

  • Stock Pot
  • Blender or Immersion Blender

Ingredients

  • 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
  • Topping:
  • ¼ shredded parmesan cheese
  • Olive oil
  • Croutons
  • 2 Chives Diced

Instructions

  • 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.

Notes

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