Name: Healthy Potato Leek Soup Recipe
Total time: 25 min
Ingredients: 3 cups Vegetable Broth; 1 Leek (white parts only, chopped fine); 2 stalks Celery (chopped); 4 Garlic (cloves, minced); 1 tsp Oregano (dried); 1/8 tsp Dried Thyme; 1/2 tsp Sea Salt; 3 Yellow Potatoes (medium, chopped); 2 cups Kale Leaves (stem removed, chopped); 1 1/2 tbsps Lemon Juice; 1/4 cup Fresh Dill (optional, chopped)

Description

This isn’t your average potato soup… This recipe is not only delicious, but also so healing for the gut and packed with nourishing ingredients.

Ingredients

Scale

3 cups Vegetable Broth
1 Leek (white parts only, chopped fine)
2 stalks Celery (chopped)
4 Garlic (cloves, minced)
1 tsp Oregano (dried)
1/8 tsp Dried Thyme
1/2 tsp Sea Salt
3 Yellow Potatoes (medium, chopped)
2 cups Kale Leaves (stem removed, chopped)
1 1/2 tbsps Lemon Juice
1/4 cup Fresh Dill (optional, chopped)

Instructions

Turn your pressure cooker to sauté mode and add a splash of vegetable broth. Then add the leeks and celery and cook for 4 to 5 minutes, until softened. Add the garlic, oregano, thyme and sea salt and stir to combine, cooking for one minute more.
Turn off the sauté mode and add the potatoes along with the remaining vegetable broth. Stir to combine. Put the lid on and set to “sealing” then press manual/pressure cooker and cook for 10 minutes on high pressure. Once finished cooking, turn off and do a quick release.
Remove about 3/4 of the soup and place in a blender. Carefully blend to purée until smooth. Pour this back into the pressure cooker. Add the kale leaves and lemon juice and stir. Heat through to let the kale wilt a little. Divide into bowls, garnish with dill if using, and enjoy!

Notes

Pro Tip: Add bone broth to your base for gut healthy benefits