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Lunch | Dinner

Potato Leek Soup

  • 20 Mins

    Prep Time

  • 50 Mins

    Cook Time

  • 4

    Servings

  • 235

    Calories

  • 4g

    Fat

  • 43g

    Carbs

  • 5g

    Protein

Recommended For:

HIV

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Ingredients

  • 8 Cups Vegetable Stock
  • 6 Russet Potatoes, peeled, washed and cut into large pieces
  • 2 Leeks (whites only), thoroughly washed and sliced
  • 3 Stalks Celery, washed and roughly chopped
  • 1 Bay Leaf
  • ½ Tsp Dried Thyme
  • Salt and Pepper, to taste
  • 1 Cup Plain Almond Milk

What You’ll Need

  • Cutting Board

  • Knife

  • Vegetable Peeler

  • Measuring Spoon

  • Measuring Cups

  • Large Pot with Lid

  • Wooden Spoon

  • Immersion Blender, Blender or Food Processor

  • NNuts:

    Replace the almond milk with low-fat milk.

Instructions

  • 1.

    Wash Hands Wash hands with soap and water.

  • 2.

    Add Ingredients to a Large Pot Add the vegetable stock, potatoes, leeks, celery, bay leaf, thyme, salt and pepper to large pot. Boil until the potatoes are soft, about 15-20 minutes.

  • 3.

    Blend Remove the bay leaf. Using an immersion blender (a blender or food processor can also work) blend the soup until smooth. Return the soup to stove. Add the almond milk and simmer until the soup has thickened, about 20 minutes.

  • 4.

    Wash Hands Wash hands with soap and water.

Recipe adapted from The Food Network

Nourishment Notes

Soup

If you’re experiencing nausea, this soup is a low-fat and mild-tasting recipe that may help you feel better. Enjoy at room temperature if hot foods are bothersome.

Fatigue Buster

  • Leeks

    Prep the leeks and celery up to a day in advance.

  • Ask for Assistance

    Ask a friend or family member to help prepare this soup.

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