Leek and Potato Soup
This comforting Leek & Potato Soup is a simple, nourishing classic — creamy, naturally gluten and dairy-free, and gentle on digestion. Packed with fibre, antioxidants, and skin-loving nutrients, it’s the perfect cosy bowl for supporting gut health and keeping inflammation low. Easy to make, delicious to eat, and ideal for a quick lunch or soothing evening meal.
Ingredients:
2 medium leeks, cleaned and sliced (white and light green parts only)
2 medium potatoes, peeled and chopped
1 small carrot, peeled and chopped (optional, for natural sweetness)
1 tbsp extra virgin olive oil or ghee
750ml (3 cups) low-sodium vegetable or chicken broth (homemade if possible)
Pinch of sea salt (optional)
2–3 tbsp coconut cream or real butter (optional, for creaminess)
Directions:
Slice the leeks and rinse thoroughly to remove any grit.
In a large pot, heat olive oil or ghee over medium heat. Add leeks (and carrot if using) and cook 3–4 minutes until softened, but not browned.
Add chopped potatoes and chicken or vegetable broth.
Bring to a boil, then reduce the heat and simmer for 20–25 minutes until the vegetables are tender.
Use an immersion blender or transfer to a blender to puree until smooth.
Stir in the coconut cream or butter, if using, and adjust the seasoning lightly if needed.
Serve as a light meal or with gentle, eczema-friendly bread or oat crackers.
