Potato Leek Soup

Soup is a great way to nourish yourself, especially in colder seasons, and it helps with weight management. It is also a great starter. Potato leek soup is an extremely versatile soup with the flavor that will keep you coming back for more. Now let’s see what makes this soup special.

Why we love leeks…

Leeks are close relatives with onions and garlic, but they have some unique properties that make them special. They are rich in minerals and vitamins like vitamin C, vitamin A, vitamin K, vitamin B6, calcium, iron, manganese, and magnesium. It contains sulfur. It also contains lutein and zeaxanthin, the lesser known carotenoids. Leeks tonify and support energy movement, so they can help you when you feel stuck physically and emotionally.

A few scientific studies have shown that leeks have the ability to stabilize blood pressure. In this way, they can prevent heart diseases. Furthermore, since they are rich in allyl sulfides too, they can protect us from different kinds of cancers like colon cancer and prostate cancer. Just like garlic and onions, leeks provide strong antiseptic effects and help the body combat infections.

Leek also contains prebiotics. Prebiotics are preferred foods for our beneficial gut bacteria, and healthy microbiome has been extensively studied for immune and weight loss support.

Leeks vs. onions

Why use leeks instead of onions? Leeks are not that popular in our American kitchens.  Well, first of all, some people experience allergic reactions to onions, but they can tolerate leeks well. Truth be told, leeks have a different texture and their taste is a little bit milder, which is a huge advantage for some people who dislike the strong flavor of onions.

Leeks and onions provide more or less the same health benefits because they are rich in zinc, potassium, vitamin C and other nutrients. However, leeks have more selenium, a mineral good for pregnant women, detoxification and thyroid function,

How to prepare a leek for your potato leek soup?

You can prepare leeks in few different ways. Cut off the very head of the leek and discard it. Then cut the leek along the length of it right in the middle of the head, splitting the whole length of the leek into two halves. Then slice these as finely as you like. Fine is better as leek is pretty hard to chew. Discard the very ends of the tops as they may be too rough. Throw all the chopped leek into a large bowl of water and whisk a few times, releasing any hidden dirt (yes, there is always dirt hiding in the leeks). Rinse once or twice. Then strain.

Enjoy this delicious Potato Leek Soup recipe! Looking for more recipes with functional nutrition benefits? Follow me on Pinterest!

Potato Leek Soup

October 25, 2016

by Kasia Kines

Category Member Recipes Recipes Soups Soups

Persons

8

Ingredients

• 5 leeks
• 3 cups of water
• 1 cup of almond milk
• 2 large potatoes, unpeeled, chopped, rinsed
• 3 tablespoons of organic tamari sauce
• 2-4 tablespoons of olive oil, vegan butter, or ghee
• 1 clove of garlic, minced
• 1 teaspoon of dill
• 1 teaspoon of marjoram
• ½-1 teaspoon honey
• ½ teaspoon chopped parsley
• Dash of cayenne pepper
• Celtic Sea Salt to taste
• Black Pepper
• 1 teaspoon of paprika

Instructions

1. Wash the leeks carefully and trim 1 inch off the tops. Chop off the green parts of the leak and finely chop, and simmer it on low heat in 3 cups of water for 60 minutes. Blend the leek greens and remaining water with the almond milk and set aside. Now simmer the chopped white part of the leeks and potatoes in additional 2 cups of water for 15 minutes until tender. Blend the leek whites and potatoes with all the other ingredients. Add this mixture to the greens mixture in a medium soup bowl and stir.

https://kasiakines.com/potato-leek-soup/

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