This is my first time using Leeks As a centerpiece to a recipe. I have used them many times before but as parts of a dish, not as the main ingredient. I was very pleased on how this soup came out. The smoky notes from the smoked paprika, and the cumin really went very well with the excellent flavors of the caramelized leeks and potatoes.
Ingredients:
1/2 of a red onion minced
1 tsp of cumin
1 minced Jalapeño for garnish (optional)
1 large leek sliced into thin wheels
4 tbsp white cooking wine
1/2 tbsp of garlic salt
6 cloves of minced garlic
2 lbs of organic potatoes peeled
1 tsp smoked paprika
2 tbsp of coconut oil
Start by dropping the coconut oil in a dutch oven or soup pot on high heat then add your minced garlic and onion and cook until softened and translucent before adding the leeks. Cook the Leeks until softened.
To the softened leeks add your potatoes and stir well, add 6 cups of water or vegetable stock, then add the rest of your seasonings, and cooking wine. Cover and cook on medium heat for 30-45 minutes or until potatoes are done.
Remove 30% of the soup from the pot and add to a blender cup and blend until completely smooth texture.
Put the creamed soup back into the pot and stir until mixed thoroughly and cook for another 10 minutes on medium low. Then serve with croutons or your favorite toppings. 😋😋👨🏼🍳
Complete Detailed Recipe Video from our Healthy Recipe Channel on Youtube.
