Servings
Font
Back
5.0 from 201 votes

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6
Course: Soup
Cuisine: German

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Soup will keep in the fridge for a week.