Eosinophilic Esophagitis Friendly Yukon Gold Potato and Leek Soup
Total time50 min
Prep time15 min
Cook time35 min
4.5(16)
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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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