Simple, hearty and super tasty, this Leek Potato Stew is real immune booster. It’s made with ALL NATURAL ingredients, fresh veggies and enriched with superspice – TURMERIC. Perfect to feed family.
When winter starts showing its sharp cold teeth, or after a lavish holiday feast, soups and stews are meals that are more than welcome in my home. So I’d like to share with you this wonderful Leek Potato Stew. It’s one of my families favorite.
It’s a quite classic recipe, but yet somehow unique. This stew is light, creamy and made with all wholesome, healthy ingredients. Furthermore, this Leek Potato Stew is great flu-fighting buddy and will wash out all that accumulated holiday toxins right up from your body. A true natural medicine.
This Leek Potato Stew is made with fresh seasonal vegetables – leeks, celeriac (celery root), carrots, and potatoes, that are full of healthy fibers, vitamins, and minerals. To make this Leek Potato Stew even healthier, I added super spice – TURMERIC, which is one of the most powerful natural remedies in the world.
Turmeric has powerful anti-inflammatory effects and is a very strong antioxidant and immune booster. Turmeric is also great for cleansing and aiding our digestion – it reduces bloating, cleanses the liver and gallbladder, stimulates our metabolism. I really love turmeric and I use it daily.
If you can stand “the heat”, a spicy food, then you can also add a bit of cayenne pepper to the stew. Cayenne pepper also has anti-inflammatory effects and is excellent for our metabolism and our immunity.
Stew is a wonderfully creamy, enriched with nutritious, protein-packed Greek yogurt. Quick note. Add Greek yogurt into stew after the stew is cooked, not while is cooking. That way yogurt will not lose its nutritional value.
Also, add some extra virgin olive or flaxseed oil to boost up healthy omega-3 fats. Note that the flaxseed oil has a bitter taste so if you are not used to it, then olive oil is a better option for you.
Leek Potato Stew is quick and easy to make and thus perfect for those busy weekdays, when you and your family craves for warm and comforting meal with the spoon. Stew can stand in the refrigerator up to 2-3 days and can be easily frozen, so don’t worry if you got leftovers. Just put leftover stew in the fridge. This stew can be eaten chilled, so it’s perfect in hot summer day too.
Leek Potato Stew is…
- full of healthy nutrients – dietary fibers, vitamins, and minerals,
- rich in proteins and healthy fats – omega 3,
- loaded vitamin C, K and vitamin A, manganese and iron,
- it strengthens the immune system and cleanses the body of toxins,
- requires few ingredients, and it’s super easy to make,
- low-calorie food that helps with weight loss,
- budget friendly dish.
My husband is not that big fan of leeks. BUT this Leek Potato Stew is his favorite. It’s because of the creamy texture and soft cooked veggies. Who can resist that good stew in a cold winter days?!
Easy Leek Potato Stew
Simple, hearty and super tasty, this Leek Potato Stew is real immune booster. It's made with ALL NATURAL ingredients, fresh veggies and enriched with superspice - TURMERIC. Perfect to feed family.
- 2-3 medium leeks dark green stems removed, washed thoroughly and sliced thinly
- 2-3 medium potatoes peeled and chopped into small cubes
- 1 large or 2 small carrots peeled and chopped into small cubes
- ½ medium celeriac celery root, peeled and chopped into small cubes
- 4 cups vegetable stock *
- 3 dry bay leaves
- 2 teaspoons turmeric powder
- 1 tablespoon apple cider vinegar
- Himalayan salt to taste
- Cayenne pepper to taste (optional)
- 1 tablespoon Greek yogurt ** per person
- 1 tablespoon extra virgin olive oil or flaxseed oil per person
In a large soup pot bring vegetable stock to boil. Lower to a simmer. Add chopped vegetables and bay leaf. Cook for 20-25 minutes, or until the potatoes are tender.
Stir in turmeric and apple cider vinegar. Add salt to taste. Mix stew well and leave to cook for another few minutes.
Serve the stew with Greek yogurt and extra virgin olive or flaxseed oil. Add cayenne pepper to taste if desired.
* For the gluten-free version, use gluten-free vegetable broth.
** For a vegan version, instead of Greek yogurt use coconut milk/cream.
Leftovers will keep in an airtight container in the refrigerator up to 2-3 days and also can be frozen.
For a kid-friendly version, skip cayenne pepper.
As a measure, I used a 240 ml cup (US cup).
These are my recommendation for this recipe:
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