I wrote this Broccoli, Leek, & Potato Soup post as part of a series for Tasteful Selections Potatoes, which is sponsoring Katie’s Krops, an awesome hunger-focused nonprofit fueled by kid-run gardens, through January 2016 (details below).
This January, I’ve committed to refocusing on healthy living. Just like the rest of humanity. Sure it’s cliché, but in my mind New Year’s Day is like hitting the “reset” button on the Nintendo. While I’m normally pretty health-focused, things got a little crazy last year (as they do every year), and I’m thankful for this month to refresh. At this time last year, I was timidly beginning my first Whole30–a nutritional reset program focused on super clean eating for thirty days–and I’m doing the same this year. When I mention the Whole30 in conversation, I often get concerned looks and questions of “wait… what the heck do you eat?” In a nutshell, the Whole30 rules out grains, sugar, beans, soy, dairy, unnatural ingredients, and booze. Which leaves us with protein, fats, and veggies. Lots and lots of veggies.
(bowls by JMNPottery)
The secret to a successful Whole30 (or any clean-eating program, for that matter) is planning, and my plan includes batch cooking tons of vegetables each week. This week, for example, I sautéed an entire head cabbage, roasted three pounds of brussels sprouts, sautéed three bell peppers and two onions, bought a giant container of baby spinach to toss in EVERYTHING, and made this hearty Broccoli, Leek, and Potato Soup. More vegetables than a vegetarian, as they say.
Growing up, my mom had an unstated rule that all dinners required something green. From a simple salad to frozen broccoli steamed and tossed with lemon juice–there was always something green on the plate. I blame this “rule” for turning my potato leek soup green. Mom taught me well.
Making this Whole30 approved soup is actually pretty easy. Leeks are sautéed in coconut oil, then simmered in chicken or vegetable broth with potatoes, and pureed until creamy. Short on time? Use thin-skinned baby potatoes and no peeling or chopping required!
Bonus: through January 2016, Tasteful Selections is sponsoring Katie’s Krops, a non-profit organization that donates crops from youth-run gardens to help feed people in need by donating a portion of the profits from specially marked bags of Tasteful Selections’ Ruby Sensation and Honey Gold Potatoes.
Broccoli, Potato, & Leek Soup
- 2 tbsp coconut oil
- 3 large leeks, white and light green parts only
- 1 quart chicken or vegetable broth
- 1 pound baby potatoes
- 1 bay leaf
- 1 pound frozen broccoli florets, defrosted and throughly drained
- 2-3 cloves garlic, minced
- Recommended seasonings: salt, black pepper, smoked paprika
- Splash of apple cider vinegar, optional
Wash leeks thoroughly to remove any dirt or grit, then thinly slice.
Heat a large pot over medium-high heat, add coconut oil. Once oil is melted, add leeks, season with salt and pepper, and stir to combine. Cover and cook for 15 minutes, or until the leeks are soft. Add broth, potatoes, and bay leaf. Season with salt and pepper. Bring mixture to a boil, then cover. Reduce heat to medium-low, and simmer for 15-20 minutes, until the potatoes are fork-tender.
Using a large slotted spoon, transfer potatoes to a bowl. Discard bay leaf. Carefully puree remaining mixture (in batches, if needed) then return to the pot. Puree potatoes, taking care not to over-process them, then add the potatoes to the pot. Turn the heat to medium, add defrosted broccoli and garlic, season to taste, cover, and simmer until warmed throughout.