Are you ready for the absolute best potato and leek soup you’ve ever had?
This recipe is great for cold-busting for the upcoming cold and flu season and just overall tastes DELICIOUS!
This is gluten free and dairy free, and for the most part is anti-inflammatory unless you have an oxalate issue (where the breakdown occurs inefficiently)…this recipe is considered to be anti-inflammatory, modifiable to be low histamine, but high oxalate.
6-8 Russet Potatoes (medium sized. The more potatoes you have, the thicker it will be!)
8 C Chicken Broth (can be made to be low histamine with quick-cooked or Instant-pot-cooked chicken broth)
3 medium leeks
1 onion (sweet onions work best)
1 pinch of allspice
2T PerfectPinch Spice Blend (can find in any grocery store)
3T Salt (+ more to taste depending on preference)
2T Gluten Free Flour (I love this one, found at Sprouts)
2T Coconut Oil
2T Pepper (omit if you have HIT)
Roughly chop leeks and peeled Russet potatoes. Mince your onion.
In a large soup pot, melt the coconut oil and stir in your flour. Cook until the flour mixture bubbles slightly, over medium heat. Add in vegetables you have prepared and your onion, and then add in the broth.
Put the lid on the pot and let simmer for 30 minutes. Remove from heat.
Put contents in a blender and blend until smooth (if you don’t have a hand blender. If you do have a hand blender, simply blend it in the pot.)
After mixture is completely blended, begin seasoning. Add in the spices, tasting as you go. Salt and pepper additionally to your taste preferences.
**This serves plenty of food for 4 adults. My family LOVES this and this is a new Fall staple in our house. It would also be delicious served with nitrate-free no-casing sausages or even with cheese and bacon on top for those cheat nights! Let me know how you like it.