Creamy Potato & Leek Soup

I’ve never met a potato dish I didn’t like (Irish heritage —pretty sure it’s in my DNA).⁠ But this one? It's not just another starchy situation. It's secretly stacked with nutrients. Loaded with fibre-rich leeks, collagen-packed Body Glue Natural, and zero dairy in sight, our version of this creamy lassi is a gut-love and benefits delight, with no downside. ⁠Dairy Free life doesn’t have to be bland and crap. Trust us!

GF | DF | RSF⁠
Serves 4⁠
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Ingredients:⁠
4 leeks, thinly sliced⁠
2 tbsp extra virgin olive oil⁠
2 tbsp sea salt⁠
1 tsp black pepper⁠
1kg baby potatoes, peeled & chopped⁠
1/3 cup Gevity Rx Natural Bone Broth Body Glue⁠
1/2 cup full-fat coconut cream⁠
1 lemon, juice & zest⁠
1 cup GF croutons or torn sourdough⁠
1/3 cup plain coconut yoghurt⁠
Microgreens, to garnish ⁠
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What to do:⁠
1. Heat the olive oil in a large pot over medium heat. Add the sliced leeks, sea salt and black pepper. Cook for 8–10 minutes, stirring occasionally, until the leeks are soft and slightly caramelised.⁠
⁠2. Add the chopped baby potatoes to the pot. Stir through the Bone Broth Body Glue and pour in 4 cups of boiling water. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are soft and breaking apart.⁠
⁠3. Remove from heat. Use a handheld blender to blend the soup until silky smooth (or transfer in batches to a blender). Stir through the coconut cream, lemon juice and zest.⁠
⁠4. While the soup simmers, heat a dry pan over medium heat. Add the gf croutons or sourdough and toast for 3–5 minutes- until golden and crispy. Set aside to cool.⁠
⁠5. Ladle the soup into bowls. Top with a dollop of coconut yoghurt, a handful of microgreens, and croutons if you opted for those.