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Salt-free potato leek soup with mustard
Salt-free potato leek soup with mustard is a soup worthy of the gods: creamy, full-bodied, sharp and comforting. Perfect for these early days of winter.
Servings 6
Ingredients
- 3 TBs coconut oil or unsalted butter
- 4 cups chopped leeks about 4-6 medium leeks
- 1 lb boiling potatoes Yukon Gold is best, peeled and chopped
- 1 TB ground mustard powder
- 3 tsps prepared strong German mustard
- 2 tsps LikeSalt natural salt replacement or more, to taste
- Freshly ground pepper to taste
- 3 cups stock or water + ½ cup in the end
- 1 cup non-dairy milk
- Bunch of fresh dill chopped
- 1 teaspoon lemon juice or apple cider vinegar
Instructions
- Melt coconut oil at the bottom of a large pot. Add leeks, potatoes, mustard powder and prepared mustard, salt and pepper. Cook, stirring occasionally, until leeks are softened - about 5-10 minutes. Add stock/water and bring to a simmer. Cook, uncovered, for about 20 minutes, until potatoes have softened.
- In a standing blender, puree 2 cups of soup until smooth. Return to pot, add milk, fresh dill and lemon juice or apple cider vinegar and return to a simmer. Taste and correct seasonings, if needed. Serve immediately.
- Soup will keep in the fridge for a week.