08 Dec Creamy Caramelized Leek and Potato Soup
Caramelized veggies add so much flavor to soup, and potatoes are literally the best veggie, so this little bowl of deliciousness is exactly what you need on this chilly day!
This leek and potato soup is super creamy and soothing to both your tummy and soul. Top it with homemade croutons and red bell pepper for some crunch and extra flavor. Make it, you won’t be disappointed!
2-3 tbsp extra virgin olive oil or ghee
1 bouquet of leeks (usually 4 leeks), (sliced)
4 cloves garlic, peeled
1 large yellow onion, chopped
4 large Russet potatoes, peeled and chopped
4-6 cups chicken or veggie broth (I have a meat broth recipe if you need to make broth, great for freezing) depending on consi
2 sprigs of fresh thyme
1-2 fresh bay leaves
2 tsp sea salt, to taste (depends on how salty your broth is)
½ cup coconut milk (Native Forest Simple Unsweetened Coconut Milk)
Optional: crushed pink peppercorns
Make homemade croutons with your fave bread. I used Base Culture Original Keto Bread. Preheat oven to 425°F. Chop bread into cubes. Toss in extra virgin olive oil. Sprinkle with sea salt, and bake for about 10 minutes. Add diced red bell pepper as well (to your soup) for some extra crunch and flavor.
1. Saute onion, leeks, and garlic in extra virgin olive oil in a large pot on medium heat until caramelized (brown, not burnt). Stir often.
2. Add rest of ingredients (except for coconut milk). Bring to a boil on high heat, then reduce heat to medium and simmer for 15 minutes (potatoes will be soft).
3. Remove from heat, and fish out thyme sprigs and bay leaves. Use an immersion blender to blend until smooth, thick, and creamy. Add coconut milk, and stir with a spoon.
4. Top with homemade croutons, and diced red bell pepper.
***GF/DF or VG OPTION/LOW HISTAMINE**