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Potato and Leek Soup
with fennel and citrus salad

Active: 30 min Total: 40 min

This creamy potato and leek soup is a classic. You can always make it less rich by leaving out the cream or more rich with more cream (or even some buttermilk). Paired with a fennel and citrus salad, it's the perfect light dish to cut through the richness of the soup.

Ingredients

Servings:
4
Metric
Potato and Leek Soup:
  • Garlic - 3 cloves, minced
  • Onions - 1 , chopped
  • Sweet potatoes - 2 lbs, cubed
  • Grassfed butter - 1 1/2 Tbsp
  • Chicken stock - 3 to 4 cups
Fennel, Citrus, and Edamame Salad:
  • Fennel bulb, small - 1, sliced
  • Oranges - 3, segmented
  • Apple cider vinegar - 1 1/2 Tbsp
  • Dijon mustard - 1 tsp
  • Maple syrup - 1 tsp
  • Olive oil - 2 to 3 Tbsp
  • Avocados, large - 1, cubed
  • Mixed greens - 6 oz
  • Walnuts - 1/2 cup, crushed

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Garlic / Onions / Sweet potatoes - Prep as directed. (Can be done up to 3 days ahead)

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Make

  1. Heat a Dutch oven over medium-high heat. Add in butter and then minced garlic and onions to heated butter with a dash of salt. Saute until softened, ~3 minutes.
  2. Next add in sweet potatoes and enough chicken stock to cover vegetables by ~1 inch (2.5 cm). Cover and bring to a boil and then simmer for 12 to 15 minutes until you can easily pierce the potatoes.
  3. While soup is cooking, slice fennel and segment citrus. Whisk together apple cider vinegar, Dijon mustard, maple syrup, and olive oil. Season to taste with salt and pepper.
  4. Return to soup. Remove from heat and use an immersion blender to puree the soup.
  5. Cube avocado. Toss vinaigrette with greens, fennel, citrus, avocado, and walnuts. Enjoy soup with salad on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (34)
Gluten-free (2)
Paleo (3)
Vegetarian (2)

14 reviews

Tasty but came out more of a puree than a soup. Needed more stock than what just covered the potatoes.

By: Naomi
Posted: Jan 21, 2016
Diet: Original
0 Helpful

Made in slow cooker and garnished with bacon. Very nice.

By: Sarah
Posted: Nov 15, 2015
Diet: Original
0 Helpful

This was a very satisfying non-meaty meal -- soup, salad, and tasty garlic bread. I agree with others that the soup was a little bland -- some Cajun seasoning spiced it right up -- and a little thin. I'd use less stock next time (just enough to barely cover the potatoes). The salad was good but not my favorite from Cook Smarts.

By: Sundi
Posted: Apr 22, 2015
Diet: Original
0 Helpful

This is a rating revision. The leftovers were way better than the first night. We don't have an immersion blender, so we have to use our Bullet to blend soup. I was really hungry, and was lazy and just blended up 2 portions of the soup so we could eat and then blend the rest later... bad idea! Blend the whole thing, and leave some potatoes to add some chunk to the soup. Tony Chachere's Seasoning tastes amazing in this soup. Also, double up the salad dressing... I found the recipe didn't make enough. It was beautiful, and we agreed the salad was a 3, the soup a 2. The soup needed some spices... since none were specified, I just added some Spike but overdid it with the salt. :( Also, it made way too much.

By: Marabeth
Posted: Aug 14, 2014
Diet: Original
0 Helpful

Pretty good! We had some unamazing oranges, which was sad for us, but I think had they been better the salad would have been fantastic! Very tasty combo. The soup is also good, although I don't know why the paleo version uses onions instead of leeks -- any number of paleo leek and potato soup recipes just use leeks. We added a little cream, because we sometimes eat more primal than paleo.

By: Rebecca
Posted: Jun 29, 2014
Diet: Paleo
0 Helpful

I really loved the salad! The soup had good flavor too.

By: Carrie
Posted: Jun 17, 2014
Diet: Original
0 Helpful