Salt-free potato leek soup with mustard
User Reviews
5
Salt-free potato leek soup with mustard
Description
Salt-free Potato Leek Soup with Mustard starts by sautéing chopped leeks and peeled potatoes in coconut oil with dry mustard powder and strong prepared German mustard. This base imparts a sharp, tangy flavor to the softened vegetables. The mixture is cooked with stock or water until the potatoes soften. Part of the soup is pureed in a blender to create a smooth consistency, then combined with non-dairy milk, fresh dill, and lemon juice or apple cider vinegar for brightness and herbal notes.
The mustard contributes a distinctive spice and depth that suits a salt-free diet while maintaining complexity. The soup is relatively thick and creamy without added salt, relying on aromatics and acid to amplify the mild sweetness of potatoes and leeks.
This soup is ready to serve immediately after simmering and blending. The recipe notes it stores well in the refrigerator for up to a week, making it practical for batch cooking and leftovers.
Ingredients
- 3 TBs coconut oil or unsalted butter
- 4 cups leek about 4-6 medium leeks, chopped
- 1 lb potato Yukon Gold is best, peeled and chopped, boiling
- 1 TB mustard powder ground
- 3 tsps mustard prepared, strong, German
- 2 tsps LikeSalt natural salt replacement or more, to taste
- black pepper to taste, freshly ground
- 3 cups stock or water, plus ½ cup added at the end
- 1 cup non-dairy milk
- dill chopped, fresh, bunch
- 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.
User Reviews
Overall Rating
5
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