Cozy Up with St. Patrick’s Potato Leek Soup (with a Collagen Boost!)
St. Patrick’s Day is the perfect time to embrace warm, comforting flavors, and what better way to celebrate than with a traditional Irish-inspired Potato Leek Soup? This creamy, hearty dish is packed with nourishing ingredients and gets an extra health boost with Unflavored Super Youth Collagen—helping to support healthy skin, joints, and gut health while you enjoy a delicious bowl of cozy goodness.
Whether you’re hosting a festive gathering or just looking for a satisfying, nutritious meal, this soup is easy to make and bursting with flavor. Let’s dive into the details!
Why You’ll Love This Recipe
- Creamy & Comforting: Yukon Gold potatoes give this soup a naturally velvety texture without the need for dairy.
- Simple & Nutritious: Made with wholesome, real-food ingredients that support overall wellness.
- Collagen-Packed: Adding Unflavored Super Youth enhances the benefits of this soup without changing the taste.
The Secret Ingredient: Super Youth Collagen
This simple soup gets an extra boost from Unflavored Super Youth, a high-quality collagen blend that dissolves seamlessly into warm liquids. It’s an easy way to add extra protein while promoting youthful skin, strong joints, and healthy digestion—making this soup not just comforting, but also nourishing!
So grab a bowl, cozy up, and enjoy this St. Patrick’s Day classic with a modern, collagen-packed twist. 🍀✨
Collagen-Packed Potato Leek Soup For St. Patrick's Day!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 large leeks
- 2 garlic cloves minced
- 4 cups vegetable broth or more for a thinner texture
- 2 pounds Yukon Gold potatoes peeled and diced into ½-inch pieces
- 1 teaspoon kosher salt
- 1 scoop Unflavored Super Youth
- 1 bay leaf
- 2 sprigs of fresh thyme
- Freshly chopped chives and black pepper for garnish
Steps
- Slice the stem and green leaves off the leeks, leaving the white and light green parts. Cut the leeks in half lengthwise, then chop across.
- Place the chopped leeks into a colander and run under cold water to remove dirt and debris.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the leeks and sauté for 8 to 10 minutes, until softened (but not browned). Then add the garlic and stir for another minute.
- Add the diced potatoes, salt, bay leaf, thyme, Super Youth, and vegetable stock. Increase the heat to high and bring to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, until the potatoes are fork tender.
- Remove and discard the bay leaf and thyme sprigs. Use an immersion blender to blend the soup until your desired level of creaminess. Alternatively, you can blend the soup in batches in a high-powered blender.
- Top the potato leek soup with chopped chives and freshly ground black pepper before serving.