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.
Want to improve your nutrition? Click here to find out how! You can also check out our pre-made meal plans and our eBook on post-workout recovery nutrition.
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 firstname.lastname@example.org, and you can find more nutrition tips and recipes on her blog at nutritionsolutionsanneguzman.com/blog/.