Alkaline Potato Leek Soup


  • This recipe makes 9 cups. 
  • This recipe makes 9 servings. 
  • 1 Serving = 1 cup. 

Ingredients: 

  • Bay Leaf 1 Bay Leaf 
  • Black Pepper 1 dash(s) 
  • Olive Oil, extra virgin 2 tsp(s) 
  • Celery, raw 1/2 cup(s), diced 
  • Leeks, (bulb and lower leaf-portion), raw 2 cup(s) 
  • Potato, flesh and skin, raw 3 Potato large (3" to 4-1/4" dia) 
  • almond milk unsweetened 2 1/2 cup 
  • Rice flour, brown 2 tbsp(s) 
  • Organic vegetable broth 3 1/2 cup 
  • Paprika 1 tsp(s) 

Instructions: 

  • In a large saucepan heat oil over medium heat. 
  • Add chopped leek, celery and bay leaf. Cook for approximately 5 minutes, stirring occasionally. 
  • Add the broth, and bring to a boil. 
  • Cover, reduce heat and simmer for approximately 15 minutes 
  • Increase the heat to medium-high and add milk, diced potatoes, paprika, and pepper. Bring to a second boil, cover and reduce 
  • heat. Simmer for 15-20 minutes. 
  • Remove and discard the bay leaf. 
  • Separate the potato mixture, reserving the liquid and solids separately. 
  • Place the potato mixture in the electric blender or use electric mixer, add 1 cup of broth mixture and add flour, blend until smooth. 
  • Return the mixture to the saucepan, and stir in the remaining broth. Cook over medium-high heat until the soup is thick and 
  • bubbly, stirring frequently. 

Tip: 

Buy all organic ingredients where possible. 

Nutrition Information for 1 Serving: 
  • Calories: 143 kCal  
  • Saturated Fat: 2 grams  
  • Carbohydrates: 28 grams  
  • Fat: 3 grams  
  • Protein: 0 grams  
  • Sodium: 0 mgs  
  • Fiber: 4 grams  
  • Cholesterol: 121 mgs  

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