Creamy Potato Leek Soup

Ingredients:

  • 4 Tbsps avocado oil
  • 1 medium onion, chopped
  • 1 large garlic clove, chopped
  • 2 cups (500 mL) sliced leeks, about 2 leeks
  • 2 cups (500 mL) peeled, cubed potatoes
  • 1 zucchini, sliced thin
  • 4 cups (1L) chicken or vegetable bouillon
  • 1 tsp chervil
  • Himalayan or Sea Salt and fresh ground pepper to taste

Instructions:

  1. In a large pot, set the heat to medium and add the avocado oil.
  2. Add in the chopped onions, garlic, leeks, and cubed potatoes. Cook for a few minutes until the vegetables soften.
  3. Pour in the bouillon and bring to a boil. Then, lower the heat, cover and simmer for 25 minutes.
  4. Use a food processor or an immersion blender to purée the vegetables until the soup is perfectly smooth.
  5. Add in the chervil, continue to heat the soup for another 8 minutes.
  6. Season to taste.

Santé!!!

Note~If the soup turns out too thick for your liking, you can add a bit more bouillon to bring it to the consistency that you prefer. I sometimes don’t measure the leeks exactly as I just want to use them all up. This can alter the thickness of the soup so I just make minor adjustments.

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