Healthy Potato Leek Soup
By: Kettle and Fire
Published: Tuesday, May 8, 2018 - 10:03am

Ingredients




2 large leeks white and green parts separated and chopped into ¼ inch pieces
1 tablespoon avocado oil or olive oil, plus more for green leek topper
4 medium celery roots or 2 large ones, peeled and cubed
10 fingerling  potatoes cut into 1 inch pieces
½ large cauliflower or 1 small one, large flowerettes separated from stem
6 cups Kettle & Fire Beef Bone Broth or vegetable broth if you're vegetarian/vegan
2 cups water
2 bay leaves
3 teaspoons salt
1 cup coconut milk
2 teaspoon apple cider vinegar
OPTIONAL: 6 strips of bacon broiled and crumbled
OPTIONAL: freshly ground black pepper

Preparation

1 In a large stock pot over medium heat, warm avocado oil. Add leeks and cook until they become translucent. Add 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. 2 While the soup is cooking, heat the oven to 400°F. 3 Toss the green part of the leeks avocado oil and a generous pinch of salt.Lay out flat on a large sheet pan and roast for 10 minutes, or until just browned. Set aside. 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.Blend until smooth. Then stir blended contents into the rest of the ingredients.Stir in coconut milk and apple cider vinegar. 6 Ladle into bowls and top with green leek tops, crumbled bacon and black pepper (if using). Serve piping hot.

About

A healthy potato leek soup might seem like an oxymoron, but we’ve managed to tweak a few key ingredients in this classic comfort food to create a healthier option. Our version remains a satisfying and delicious recipe while hiding healthier ingredients in the soup pot.