Cream Potato Leek Soup
If you have around 1 hour to spend in the kitchen, Cream Potato Leek Soup might be an excellent gluten free, dairy free, and whole 30 recipe to try. This recipe serves 6 and costs $4.75 per serving. This main course has 460 calories, 21g of protein, and 12g of fat per serving. 1 person has tried and liked this recipe. It can be enjoyed any time, but it is especially good for Autumn. It is brought to you by Foodista. If you have bacon, cauliflower, celery roots, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 62%, which is good. Similar recipes are Cream of Leek and Potato Soup, Cream of Potato & Leek Soup, and Cream of Turnip, Potato and Leek Soup.
Diets
Ingredients
leeks
2 large
olive oil
1 tablespoon
celery roots
4 medium
fingerling potatoes
10
cauliflower
0.5 large
beef bone broth
6 cups
water
2 cups
bay leaves
2
salt
3 teaspoons
coconut milk
1 cup
apple cider vinegar
2 teaspoon
bacon
6 strips
pepper
6 servings
Cooking in Steps
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1Prep the leeks by separating the white and green parts and chopping both into ¼ inch pieces.In a large stock pot over medium heat, warm avocado oil.
avocado oil
leek
stock
pot -
2Add the white part of the leeks and cook until they become translucent.
leek
-
3Add celery root, potatoes, cauliflower, broth, water, and bay leaves to the pot. Cover, increase to high heat, and bring to a boil. Then lower to medium heat. Cook until potatoes are soft, about 40 minutes.While the soup is cooking, heat the oven to 400F.Toss the green part of the leeks with avocado oil and a generous pinch of salt.
avocado oil
cauliflower
celeriac
bay leaves
potato
broth
leek
water
salt
oven
pot -
4Lay out flat on a large sheet pan and roast for 10 minutes, or until just browned. Set aside until serving.
frying pan -
5Remove the bay leaves from the soup and discard.Turn heat to low and transfer all of the cauliflower and half of the other ingredients into a high-speed blender. Blend until smooth. Then stir blended contents into the rest of the ingredients.Stir in coconut milk and apple cider vinegar.Ladle into bowls and top with green leek tops, crumbled bacon and black pepper (if using).
apple cider vinegar
real bacon pieces
black pepper
coconut milk
cauliflower
bay leaves
leek
blender
bowl
ladle -
6Serve piping hot.
