I have a go-to soup. It’s the first soup I ever learned how to make. A soup that I know the recipe by heart because I’ve made it so many times. A soup that introduced me to those strange looking green stalky things, better known as leeks. A soup that I decide to whip up every time I have some extra potatoes. A soup that looks like baby food, but tastes like creamy comfort. A soup that makes me lose weight in the winter because I don’t even realize how many veggies I’m consuming. See why it’s my go-to soup? It’s a miracle soup, I tell you.
My mom used to try the cabbage soup diet every so often. You know that one? The one where you eat nothing but gross red cabbage soup for two weeks straight? I think the cabbage soup diet was the juice cleanse of the 90’s. I never did it with her because I took one bite of that soup and knew that there were better ways to live my life for two weeks. She never lasted the whole two weeks, but she did it for a few tortuous days nonetheless. If she was still around to do that silly diet today, I would tell her to make this soup instead. Because this soup is a delicious soup that is deliciously healthy for you. And guess what the main ingredient is? CABBAGE!
“But, it’s not called cabbage soup!” you might say. That’s because you don’t taste the cabbage. And that’s the beauty of it. You only taste the stars of the show; potatoes and leeks. But you still get the nutrients of the other four veggies loaded into this soup. It’s sneaky, this potato leek soup. Perfectly sneaky for the veggie-averse members of your household.
I love this soup. I make it all. the. time. It’s creamy without dairy, healthy without tasting healthy, and it’s really just a bowl full of comfort. If you make only one soup this year, let it be this one. I know you won’t regret it.
Grab your soup pot and let’s do this thang.
Simmer until it’s simmered.
Puree until it’s pureed.
Enjoy and enjoy again.
- 2 medium leeks, stalks removed and coarsely chopped*
- 1 medium yellow onion, chopped
- 3 sticks celery, chopped
- 2-3 carrots, peeled and chopped
- 5 medium yellow potatoes
- ½ head of white cabbage, chopped
- 2 tablespoons olive oil
- 4 cups chicken or vegetable broth
- 1 teaspoon salt, plus more to taste
- ½ teaspoon cayenne pepper, plus more to taste
- ½ teaspoon black pepper
- *All the veggies can be roughly chopped because they are going to get pureed at the end!
- Pour the olive oil into a large soup pot. On medium heat, saute the leeks, onions, celery, and carrots for about 10 minutes. Add the potatoes and broth. Bring to a boil and reduce to a simmer. Simmer for about 15 minutes, or until the potatoes are softened. Add the cabbage and spices. Simmer for another 10-15 minutes until the cabbage is softened. With an immersion blender, puree all the ingredients until all the vegetable chunks are smooth.
- Serve hot and garnish with chopped chives or spring onions.
- If you don't have an immersion blender, you can pour your soup into a regular blender.
- Feel free to sub the yellow potatoes for red potatoes, russet potatoes, or even sweet potatoes (sweet potatoes would be true paleo as there is a debate whether white potatoes comply).