Classic Leached Potato and Leek Soup

Ingredients

Check items as you prep your kitchen:

• 2 medium russet potatoes (approx. 12 oz total), peeled and diced into 1/2-inch cubes
• 2 large leeks (white and pale green parts only), cleaned and thinly sliced
• 1 tbsp olive oil
• 3 cups water
• 1/2 cup unsweetened almond milk (phosphate-free)
• 1/4 tsp dried thyme
• 1/4 tsp freshly ground black pepper

Cooking Instructions

1. POTASSIUM LEACHING STEP: Place the diced potatoes in a large pot with at least 8 cups of warm water. Bring to a rapid boil for 5 minutes. Drain and discard all water. Refill with fresh water and boil for another 5 minutes, then drain again.

2. In a clean soup pot, heat olive oil over medium heat. Add the sliced leeks and cook for 6 to 8 minutes until soft and translucent.

3. Add the leached potatoes, 3 cups of fresh water, dried thyme, and black pepper. Bring to a gentle simmer for 15 minutes until potatoes are completely tender.

4. Remove from heat. Use an immersion blender (or carefully transfer to a countertop blender) to puree the soup until velvety smooth.

5. Stir in the unsweetened almond milk to add creaminess, reheat gently, and ladle into warm bowls.

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