Get in out of the cold and warm up with this simple leek and potato soup! Potatoes are a wonderful whole food option, excellent for both athletes and non. Be sure to clean the leeks well before using, and add a dollop of yogurt on top for decor if you like.
To make this recipe dairy-free, you can try milk alternatives like rice, almond, or soy, though it may alter the flavor slightly.
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 4 medium potatoes, peeled and chopped
- 6 cups chicken or vegetable stock
- 6 leeks, chopped (use the white parts and just a little bit of the green)
- 1 teaspoon salt and pepper
- 1 cup milk
- scallions for garnish
- dollop of yogurt for garnish (optional)
InstructionsHeat oil in a large pot and saute onion and potato for five minutes. Add the stock, leeks, salt, and pepper and simmer for thirty minutes. Pour mixture into a blender and blend until smooth, then return to the pot and add the milk. Serve with scallions and yogurt, if desired.
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Anne Guzman is a nutritionist with Peaks Coaching Group. She is a certified kinesiologist, a registered holistic nutritionist, an AFPA-certified sports nutrition consultant, and a former professional cyclist. Anne can be reached directly through www.peakscoachinggroup.com or email@example.com, and you can find more nutrition tips and recipes on her blog at nutritionsolutionsanneguzman.com/blog/.