Mild Cream of Potato & Leek Soup
This starchy, pureed soup is exceptionally gentle on the stomach and contains no harsh spices, acids, or rough textures. Russet potatoes provide potassium and smooth starches that absorb excess stomach acid, helping to quell nausea while passing smoothly over sensitive mouth sores.
Gentle for nausea, a sore mouth.
Ingredients
- 2 medium Russet potatoes, peeled and chopped small
- 1/2 cup leek (white and light green parts only), thoroughly washed and sliced
- 2.5 cups low-sodium vegetable broth
- 1/4 cup unsweetened oat milk or almond milk
- 1 tsp olive oil
How to make it
- Heat the olive oil in a small pot over medium-low heat. Add the sliced leeks and sauté gently for 3–4 minutes until very soft, making sure they do not brown.
- Add the chopped potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until the potatoes are completely tender.
- Turn off the heat and use an immersion blender to puree the soup until it is completely silky and smooth.
- Stir in the oat milk. Allow the soup to cool down to room temperature or a very mild warm temperature before serving.
A whole-food, plant-based recipe from The Simple Healing Kitchen, created by Karen Khan, RN, RD as a companion to the cookbook for people in cancer care. This is educational nutrition information only — not medical advice. Always consult your care team.