I LOVE soup!!!
I especially love it when it’s cold outside and my body needs warmth from the inside out! Potato Leek Soup is one of my personal favorites, but as someone who can’t do cream or milk, I struggle to find good comfort soup recipes that still taste great! I’ve played around a lot with this recipe, and it’s finally to a place that I’m proud to share it with all of you. The best part about this soup is it’s not only YUMMY, but it’s super healthy too and incorporates an ingredient that is all the rage right now….BONE BROTH!!!
Bone Broth is said to be rich in minerals that support the immune system and contain healing compounds like collagen, glutamine, glycine and proline. The collagen in bone broth is said to heal your gut lining and reduces intestinal inflammation. It’s a great add to any diet.
This is a quick and easy recipe that anyone can do and you can play with various herbs for flavor.
2 Tbsp olive oil
3 Leeks, thinly sliced
3 Cloves of garlic, minced
Five medium potatoes, peeled and diced into small cubes (I use Yukon Gold, and I use one sweet potato)
3 Cups Bone Broth (I use Pacific brand sold at Costco)
3 Cups unsweetened Almond or Coconut Milk
salt and pepper to taste (I use Himalayan Sea Salt)
Optional As A Topper
1 Tbsp Pico de gallo
Pinch of crunch cooked crunchy bacon
Handful of fresh Italian parsley
Heat the olive oil in a pot over medium heat and saute the leeks for around 5 minutes until they are soft, stirring them occasionally. Season your leeks to taste with fresh sea salt and fresh ground pepper. Add your minced garlic and cook for about 30 seconds (don’t overcook the garlic or it will make the soup taste bitter).