Potato Carrot & Leek Soup
Creamy, cozy, and hearty, this Potato Carrot and Leek Soup is the perfect easy, veggie packed soup to get you through the chilly Fall days - although it's great all year round! Anti-inflammatory, packed with antioxidants, and gut-supporting ingredients, it's not only super nourishing but so flavorful! It's dairy-free, gluten-free, and super customizable!
Ingredients
- 4 1/2 cups bone broth or veggie broth *for a thicker soup, start with 4 cups.
- 2 tbsp olive or avocado oil
- 3 cloves garlic, minced
- 2 leeks, white part chopped into half moons
- 5 medium carrots
- 5 small/medium yellow potatoes
- 1/2 tsp turmeric
- 1/2 tsp sea salt
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper, to taste
- 2 tbsp chives
Instructions
- Add the oil to a large, deep pot. Add the potatoes and carrots and cook for 3-4 minutes. Stir in the leeks and garlic and cook for another 1-2 minutes.
- Pour in the broth, herbs, and seasonings and mix well. If you want a thicker soup, start with 4 cups broth and add more after blending if you want to thin it out. (see later steps).
- Bring the soup to a boil, then reduce to low/medium. Cover the pot and allow to cook on low-medium for 30-45 minutes until the potatoes are tender.
- Remove from the heat and allow to cool slightly. Carefully pour the soup mixture into a large blender OR use an immersion blender to blend it.
- Once smooth and creamy, you can taste & adjust any seasonings. Store in an air-tight container in the fridge & reheat prior to eating!