Episode 3 of my Cozy Seasonal Soup series features one of my favorite cozy recipes from my cookbook, Rachael’s Good Eats. That is: my Rich & Creamy Potato and Leek Soup. It’s velvety, veggie-packed, and will just warm your heart and soul. Perfect to make this winter, wherever you may find yourself feeling that seasonal chill (temps are dropping fast here in Seattle!). Topped with crispy bacon and chives, it’s sure to be a household hit. So if you’re craving a cozy, creamy soup, then you have to make this one asap. You won’t be disappointed!
NUTRIENT-PACKED, RICH AND CREAMY
I’m so into my soups right now, and this Rich & Creamy Potato and Leek Soup is for sure a favorite in the rotation. There’s definitely been weeks where I’ve had it days in a row. Bridger loves it too; I think mainly because the crispy bacon on top really seals the deal. But if you ask me, it’s all about the potatoes. Potatoes in any form make everything a little bit better. They’re filled with nutrients like vitamin C, B6 and potassium, and they contain resistant starch (which can be helpful for blood sugar control). Plus, they’re naturally gluten-free which is major for us GF girlies.
NOURISHED FROM WITHIN
You can never go wrong with a warm and cozy, creamy soup, but we need to talk about the veggies. And the bone broth that is the base of this super tasty soup. I already gushed about my love and appreciation for potatoes, but did you know leeks (a member of the onion family) contain high levels of flavonoids, vitamins A, E and K, and fibers? They’re not only beneficial to the strength of our nervous and immune systems, but like carrots, may be helpful in improving eyesight and reducing tiredness. My goal is always to make nutrient-filled, delicious meals, and this one undoubtedly does the trick. The best way to feel nourished from within.
I love a bone broth-based soup because it’s such a comforting, feel-good food, and provides so many health benefits. Bone broth supports hydration through its electrolyte content, and is high in protein and other nutrients, like calcium and magnesium. It’s also an Incredible source of collagen, which helps form elastin and what gives our skin a healthy and youthful look.
Speaking of collagen, I’m going to let you in on my dietitian health-hack: adding collagen protein to your soups. Best known for supporting healthy hair, skin, nails, joints and bones, the greatest thing about collagen protein is that you won’t even taste it! Generally, collagen contains eight of the nine essential amino acids your body needs, which is what makes it a good source of protein, helping to keep you fuller for longer and supporting blood sugar stabilization. Makes for the perfect little protein boost and dissolves so easily into your soups (or smoothies).
HEALING AND HEALTHY
I guarantee you’ll love this Rich & Creamy Potato and Leek Soup. When everything is simmering together on your stovetop, your house is going to smell absolutely incredible. Which, honestly, might be reason enough to give this soup a try. So healing and healthy! Especially when life gets hectic. For those busier times, or just for those cold-weather days, I like to double the recipe so we can easily reheat and re-experience the cozy, nourishing vibes on repeat all winter long. Who’s with me?
INGREDIENTS YOU’LL NEED:
- Extra-virgin olive oil
- Ghee or vegan butter
- Yukon Gold potatoes (medium-sized)
- Leeks (large in size, white and light green parts)
- Carrots (large in size)
- Garlic cloves, peeled and minced
- Organic chicken bone broth
- Unsweetened almond milk
- Sea salt
- Freshly ground black pepper
- Fresh or dried parsley
- Fresh or dried thyme
- Fresh or dried oregano
- Celery salt
- Pasture-raised bacon
- Fresh chives
- Collagen protein (I like @equipfoods and @vitalproteins), optional
HOW TO MAKE MY RICH & CREAMY POTATO AND LEEK SOUP
In a large Dutch oven or large, heavy-bottomed pot, over medium heat, heat the olive oil & ghee.
Add the potatoes, leeks and carrots, and cook, stirring frequently, until the vegetables are tender, about 12-14 minutes. Add the garlic and cook, stirring for 1 more minute. Stir in the broth, almond milk, salt, pepper, parsley, thyme, oregano, and celery salt, and bring to a simmer. Reduce the heat to medium-low and simmer, covered, for 15 minutes.
In a dry skillet over medium heat, cook the bacon until crisp, about 4 min per side. Or, cook it in the oven to avoid having to flip the slices. To cook in the oven, preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, lay down your strips of bacon, add ground pepper, and bake for about 12-15 minutes, or until crispy. Once it’s cooled, chop the bacon into small pieces and set aside.
Remove the soup from the heat. Using an immersion blender, blend the soup to your desired consistency. You can also use a countertop blender for this step; just remember to work in very small batches and leave the blender cap open so steam can escape. If you’re using collagen protein, don’t forget to add before you finish blending!
Divide the soup between bowls and top it with the crispy bacon, chopped fresh chives, and pepper. I paired it with garlic bread, but feel free to serve with any sides you prefer (sourdough toast would also pair well). Enjoy and store leftovers (minus the garnishes) in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
RECIPE SUBSTITUTIONS & QUESTIONS
I prefer (and have only made this recipe with) Yukon Gold potatoes for their buttery flavor and creamy texture, but you could also try russet or yellow potatoes as well. Any milk (regular or dairy-free) should work instead of almond milk. Feel free to use regular butter instead of ghee, and vegetable broth instead of chicken broth, if you’d like. And although the crispy bacon and chopped chives are a must-add for the garnish IMO, if you don’t have or prefer to not include, and still want a little crunch, make some sourdough toast for dipping! Also, you can either puree the soup to be ultra-creamy or leave it nice and chunky if that’s more your style.
SHOULD I USE BONE BROTH OR STOCK FOR SOUP?
Bone broth and stock are essentially interchangeable and more a matter of preference. Typically, bone broth contains more vitamins, minerals, amino acids and other health-promoting nutrients per serving than soup stock, but either works. Bone broth also tends to have more flavor as it’s slow-simmered with bones. There are plenty of store-bought options out there (Kettle & Fire is one of my favorites), you can also make it homemade, by simmering marrow-rich animal bones (like chicken, beef, or turkey) for hours. If you’re interested in learning more about the differences between bone broth, stock and regular broth, I have a whole blog post you can read here.
HOW DO YOU KEEP POTATO SOUP FROM GETTING GUMMY?
To keep this Rich & Creamy Potato and Leek soup from getting gummy, it’s all about how you chop the potatoes. It’s important not to chop them too finely before cooking. Keeping them in medium-ish sized chunks should work best. If the potatoes are chopped too finely, then too much starch will be released into the broth, resulting in a gummy-like texture.
SHOP THIS RECIPE:
LOVE THIS RICH & CREAMY POTATO AND LEEK SOUP? HERE’S MORE HEALTHY SOUPS AND DINNERS:
Loaded Baked Potato Soup
Crockpot Pot Roast
Hearty Paleo Chili
Shredded Chicken Verde Bone Broth Soup
Click here to watch the reel I made of this recipe 🙂
Rich & Creamy Potato and Leek Soup
By Rachael DeVaux
Prep: 15 minutes mins
Cook: 40 minutes mins
Total: 55 minutes mins
Servings: 5 – 6
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Equipment
Dutch oven or large, heavy-bottomed pot
Immersion blender or countertop blender
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 tbsp ghee or vegan butter
- 4-5 medium Yukon Gold potatoes (about 3 pounds), peeled and cubed
- 4 large leeks (white and light green parts) trimmed, rinsed, and sliced into thin half-moons
- 2 large carrots, peeled and chopped
- 3 garlic cloves, peeled and minced
- 5 cups organic chicken bone broth
- 1/2 cup unsweetened almond milk
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- 1 tsp fresh or dried parsley
- 1 tsp fresh or dried thyme
- 1 tsp fresh or dried oregano
- 1/4 tsp celery salt
- 6 slices pasture-raised bacon
- 1/2 cup chopped fresh chives
- 1/4 cup collagen protein (I like Equip Foods and Vital Proteins), optional
Instructions
In a large Dutch oven or large, heavy-bottomed pot, over medium heat, heat the olive oil & ghee.
Add the potatoes, leeks and carrots, and cook, stirring frequently, until the vegetables are tender, about 12-14 minutes. Add the garlic and cook, stirring for 1 more minute. Stir in the broth, almond milk, salt, pepper, parsley, thyme, oregano, and celery salt, and bring to a simmer. Reduce the heat to medium-low and simmer, covered, for 15 minutes.
In a dry skillet over medium heat, cook the bacon until crisp, about 4 min per side. Or, cook it in the oven to avoid having to flip the slices. To cook in the oven, preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, lay down your strips of bacon, add ground pepper, and bake for about 12-15 minutes, or until crispy. Once it’s cooled, chop the bacon into small pieces and set aside.
Remove the soup from the heat. Using an immersion blender, blend the soup to your desired consistency. You can also use a countertop blender for this step; just remember to work in very small batches and leave the blender cap open so steam can escape. If you’re using collagen protein, don’t forget to add before you finish blending!
Divide the soup between bowls and top it with the crispy bacon, chopped fresh chives, and pepper. I paired it with garlic bread, but feel free to serve with any sides you prefer (sourdough toast would also pair well). Enjoy!
Notes
Store leftovers (minus the garnishes) in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
Categorized as: Healthy Dinners, Recipes, Soups
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