This is a delicious soup that we do on our “vacation” days, the days we bend the rules a little on what we eat.  We usually take a vacation meal once or twice a month, sometimes more if we’re dealing with hectic times.  So keep in mind that a main ingredient in this soup is potatoes, and potatoes are not included on the basic or advanced Maximized Living Nutrition Plans for this reason:

Potatoes are a high-starch carbohydrate with high Glycemic Index (GI) values.  Carbohydrate means “carbon plus water” (citing the Dictionary).  While carbohydrates are an essential nutrient for brain fuel and health, keep in mind the type of carbs you are taking in.  Potatoes contain glucose, the simplest carbohydrate which turns to sugar extremely fast in the body.  All other vegetables in general contain much less glucose creating a relatively slower glycemic spike during and after the meal.  So while practicing the Maximized Living Nutrition Plan, whether basic or advanced, you want to steer clear of potatoes due to their high-starch, high glucose content.  New white potatoes (which you can use in this recipe) are better choices, with sweet potatoes being best of all.  Potatoes are a fat-free healthy food that provide useful amounts of vitamin C, potassium and fiber.  Their high GI value can be reduced by eating them with other low-GI foods as part of the same meal.

Leek & Potato Soup
Makes About 4 Servings

10 small red new potatoes
5 cups organic, sodium free chicken broth
2 leeks, chopped and rinsed
3 Tbsp coconut oil
2 cups unsweetened organic almond milk
6 cloves garlic, smashed
Sea salt and fresh pepper to taste

1.) Place potatoes into a large saucepan with water to cover.  Bring to a boil and cook until tender.  Meanwhile, saute leeks in coconut oil until translucent.

2.) When potatoes are done, skin them while they are still hot and cut them into bite sized pieces (skinning is optional).  Place potatoes into a stock pot with chicken broth, smashed garlic cloves and leeks.  Season with sea salt and pepper.

3.) Cook over Medium heat until simmering.  Stir in almond milk and return to simmer until thickened slightly.  Garnish with fresh parsley and serve immediately.

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Written by Elise Schwartz
Elise Schwartz

Elise has been living a sugar-free natural lifestyle since 2008, after discovering her PCOS, infertility, and inability to lose weight were caused by toxicity in her food and daily life. She became a certified nutrition and body detox coach, and provides consultations to clients across the world. By living the principles she teaches, Elise proudly welcomed her son, Austin, into the world in 2011. She and her husband, Dr. Dave, own and operate a natural health clinic, Triad Health Center, in Greensboro, NC.

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