Recipes
Potato Leek Soup
This Potato Leek Soup is a velvety, savory dish perfect for warming up on a cool day. Made with sautéed leeks, celery, and onion blended with tender russet potatoes and chicken stock, it has a rich, comforting depth of flavor. Enhanced with thyme and fresh parsley, this soup is smooth and satisfying, topped optionally with crispy bacon and chives for added texture and taste. Simple yet hearty, it’s a classic recipe that makes for a nourishing and delicious meal.
Ingredients
- 3 medium leeks chopped
- 2 stalks celery diced
- 1 small onion diced
- 4 medium russet potatoes cubed
- 6 cups chicken stock
- 1 tbsp butter
- 1 tbsp avocado oil
- 1 tbsp organic flour
- 1 bay leaf
- 1 tbsp salt
- 1 tsp thyme
- 1/2 cup parsley chopped
Optional:
- bacon
- chives
Instructions
- Add butter and avocado oil into a Dutch Oven on medium/low heat.
- Add flour and mix 30 seconds.
- Toss in celery, onion, and leeks, sauté for 5 minutes.
- Pour chicken stock, bay leaf and potatoes and simmer for 30 minutes.
- Make sure potatoes are soft after the 30 minutes.
- Take out the bay leaf.
- Use an immersion blender and blend till smooth.
- Add spices and parsley.
- Serve and top with the optional chives and bacon