Leek and Potato Soup Beef Stock

We've managed to tweak a few key ingredients in this classic comfort food to create an option your trunk will beloved. Our version remains a satisfying and delicious recipe while hiding wholesome ingredients in the soup pot. Traditional tater leek soup typically includes russet or Yukon potatoes, heavy cream, and butter. It'southward as well typical in most recipes that the dark-green part of the leek (the office where almost of the vitamins and nutrients reside) is tossed in the compost—not and so in our version.

Nosotros've chosen not only to utilize a lower-starch potato variety (the fingerling potato) merely too to add a couple of cloak-and-dagger food-containing potato-replacement ingredients to reduce the overall glycemic load of this repast. If you follow our instructions, your guests (and fifty-fifty your kids!) volition be none the wiser every bit they're eating this rich, creamy please.

Secret Ingredient #1: Celery Root

Celery root, also known as celeriac, is actually a cousin of the light-green celery stalks you're used to seeing in the produce alley. Information technology's a bulbous, gnarly (sometimes hairy) root that needs to be peeled before consuming. Celeriac too has a depression glycemic load of 3 compared with russet potatoes, which rank at 29. Making this swap will practice wonders for the glycemic load of the whole meal (and likely help your waistline in the process). This funky root veggie boasts vitamins, minerals, and antioxidants (even without the skin), giving this soup recipe a nutritional boost.

Surreptitious Ingredient #2: Cauliflower

You've probable heard by at present that cauliflower serves as a pretty decent stand-in for starches like potatoes and rice. (Grocers like Trader Joe'due south fifty-fifty sell it already "riced" for you in the freezer section these days.) And remember white veggies still contain nutrients and antioxidants! Cauliflower too blends into a rich, flossy soup base of operations every bit smooth equally silk, which means nosotros don't need a ton of heavy foam to add depth to our potato soup.

Cauliflower, a cruciferous vegetable, is in the same family as broccoli, Brussels sprouts, and kale (but to proper noun a few), and it shares a lot of the same nutritional profile, including a somewhat impressive corporeality of protein, potassium, and vitamin C. If you accept care to scoop out all of the cauliflower florets when you blend up half of your ingredients, no one will ever know that this secret ingredient fabricated it into your soup pot and transformed your comfort food into a wholesome recipe.

Prep Tips

Be sure to thoroughly wash the roots and leeks to remove all residual dirt. Leeks tend to collect dirt at the point where they turn from white to dark-green, so you lot might desire to rinse again once you carve up the white from the green. Go along the light green parts with the dark for roasting at the end.

Be sure to remove whatsoever brown, hairy notches from the celery root that remain afterward peeling. You can easily dig them out with a knife. Doing this ensures that in that location are no stringy surprises in your last bowl of soup, and that a clamper of celeriac is like in size to a chunk of spud.

Leave the peel on your fingerling potatoes. These potatoes are small-scale enough that it would be a bit of a hassle—and a possible finger take a chance— to endeavour to peel them. But in addition to being a time saver, leaving the pare on too adds more nutritional value to the last dish.

Flossy White potato Leek Soup

Nosotros've managed to tweak a few key ingredients in this classic comfort food to create an selection your body will love. Our version remains a satisfying and delicious recipe while hiding wholesome ingredients in the soup pot.

Prep Time xv minutes

Cook Fourth dimension 45 minutes

Total Fourth dimension 1 hour

Servings 6

Calories 550 kcal

• 2 big leeks white and green parts separated and chopped into ¼ inch pieces
• ii tablespoons avocado oil (divided) or olive oil, plus more for green leek topper
• 4 medium celery roots or two large ones, peeled and cubed
• 10 fingerling potatoes cutting into 1-inch pieces
• ½ big cauliflower or 1 small i, large cored and chunked into 2-inch pieces
• 6 cups Kettle & Fire Beef Bone Goop
• 2 cups water
• two bay leaves
• three teaspoons salt
• two teaspoon apple cider vinegar
• OPTIONAL: 6 strips of uncured salary broiled and crumbled
• OPTIONAL: freshly ground blackness pepper

1. In a large stockpot over medium heat, warm 1 tablespoon avocado oil. Add white part of leeks and cook until they become translucent. Add celery root, potatoes, cauliflower, goop, water, and bay leaves to the pot. Cover, increment to high heat and bring to a boil. And so lower to medium rut. Cook until potatoes are soft, about 40 minutes.

2. While the soup is cooking, heat the oven to 400°F.

3. Toss the green part of the leeks, 1 tablespoon avocado oil, and a generous pinch of salt. Lay out flat on a large canvass pan and roast for ten minutes, or until just browned. Set bated.

4. Remove the bay leaves from the soup and discard.

5. Turn heat to low and transfer all of the cauliflower and half of the other ingredients into a high-speed blender. Alloy until shine. Then stir blended contents into the rest of the ingredients. Stir in apple tree cider vinegar.

6. Ladle into bowls and top with light-green leek tops, crumbled salary and black pepper (if using). Serve piping hot.

• Nutrition shown does not include optional bacon

Nutrition Facts

Flossy Murphy Leek Soup

Amount Per Serving (1 g)

Calories 550 Calories from Fat 54

% Daily Value*

Fat 6g 9%

Sodium 1719mg 75%

Potassium 2874mg 82%

Carbohydrates 106g 35%

Fiber 16g 67%

Carbohydrate 11g 12%

Protein 22g 44%

Vitamin A 495IU ten%

Vitamin C 112.4mg 136%

Calcium 251mg 25%

Iron 6.5mg 36%

* Percent Daily Values are based on a 2000 calorie diet.

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Source: https://blog.kettleandfire.com/healthy-potato-leek-soup/

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