Posted on: June 24, 2021 Posted by: TamiAdmin Comments: 0

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Potato and Leek Soup

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Level

Easy

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Time

40 Min

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SErves

4

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Calories

107

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Fat

4.5g

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Saturates

1.5g

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Carbs

47g

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Sugar

7g

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Fiber

4g

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Ingredients

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  • 3 large yellow potatoes peeled and diced
  • 3 large leeks finely chopped
  • 1/2 tsp ground cumin
  • 1 tsp ground ginger
  • 1/4 tsp ground turmeric
  • 1/4 tsp ground cardamom
  • 1/2 tsp freshly ground pepper
  • 1 tsp salt
  • 1 vegetable bouillon cube You can also use chicken cubes
  • 8 cups water
  • 2 tbsp olive oil plus more for garnish
  • smoked paprika (optional) for garnish

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Instructions

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Step 1

Heat up a large pot on medium-high and add your chopped leeks. Cook for 4 minutes while continuously stirring. Add your diced potatoes and submerge in water. Add your bouillon cube and all of your spices and cover your pot. Cook for 20- 25 minutes.

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Step 2

Remove the lid and check the consistency of your potatoes. They should be completely cooked (almost mushy). Remove from heat and let cool down for 10 minutes before adding to the blender. Blend your soup until completely smooth and pour back into the pot.

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Step 3

Reheat on low heat and check the consistency. If the soup is too thick for your liking add 1/2 cup of almond milk (or any milk you like) and stir.

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Step 4

This soup will freeze for about 3 moths. Defrost at room temperature, and add a little milk when reheating, if neccassary.

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