Anti Inflammatory Yukon Gold Potato and Leek Soup
This silky, blended soup is pure comfort in a bowl — creamy without any cream, deeply savory, and finished with a bright squeeze of lemon that makes every spoonful feel alive. Yukon Golds are the star here, lending a naturally buttery texture once blended smooth with slow-cooked leeks and a generous pour of extra-virgin olive oil. What makes this recipe genuinely supportive of a low-inflammation lifestyle is the thoughtful spice blend: turmeric, black pepper, and ground ginger work together, and the black pepper in particular is known to enhance turmeric's beneficial compounds. Fresh thyme simmers right in the pot, adding an herby depth that dried spices simply can't replicate. Low-sodium chicken broth keeps things clean, and a final drizzle of olive oil before serving adds richness along with its own well-documented anti-inflammatory properties. The whole pot comes together in well under an hour and serves four, making it an easy weeknight dinner or a meal-prep staple you'll want on repeat all season long.
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil
- 3 large leeks (white and light-green parts only), halved lengthwise and thinly sliced
- 4 cloves garlic, minced
- ½ tsp ground turmeric
- ¼ tsp ground black pepper
- ¼ tsp ground ginger
- 5 sprigs fresh thyme
- 1.5 lb yukon gold potatoes, peeled and cut into 1-inch chunks
- 4 cups low-sodium chicken broth
- 1 cup water
- 1 tsp kosher salt, plus more to taste
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- 1–2 tbsp extra-virgin olive oil, for drizzling (optional)
Instructions
- 1
Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the leeks and 1/2 tsp salt, and cook, stirring occasionally, until softened and wilted, about 8–10 minutes.
- 2
Add the garlic, turmeric, black pepper, and ground ginger, and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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