Simple Potato and Leek Soup

While we may not get the full winter experience here on the Central Coast, we can still nourish with some root vegetables, yes? What I especially love about this recipe, aside from its filling yummy factor, is the fact that all of these ingredients were purchased at Trader Joe's. : )



Makes 4 servings

  • 6 medium potatoes, peeled and diced (I choose organic reds)
  • 2 medium leek, white part only, washed and diced 
  • 2 small yellow onion, chopped 
  • 1 clove garlic, chopped
  • 1/4 tsp. tumeric
  • 1 tbsp fresh ginger, chopped 
  • 2 cups vegetable broth
  • Fresh cilantro and dill
  • 1 tsp olive oil
  • 1 tbsp coconut oil 
  • salt and pepper (to taste)

In a saucepan add the coconut oil. Under medium heat, saut√© the potatoes for 3 minutes. Add the leek and stir together. Add oil if needed. Cook for 10 minutes. Add the onion, garlic, turmeric, and ginger, and stir for about 2 minutes. Deglaze with the vegetable broth. Bring to a boil and let simmer for 10 minutes or until the potatoes are tender. Set aside to cool down. 

Pour mixture into a blender and mix. Transfer mixture back into the saucepan. Simmer for an additional 5 minutes.

Adjust seasonings and serve immediately. Garnish with diced cilantro and dill. Drizzle with the olive oil. Enjoy!