Monday, October 29, 2012

Creamy Potato Leek Soup, Dairy Free!

Tis the time of year when soups are forefront in our meal planning. They warm the body, they're comfort foods, and they're easy to make.

I simply love good soups. Soups with good chunky veggies, thick and creamy soups, and those that can cook in the crockpot all day that are so nice to come home to at the end of a long day.

Maybe it's the shorter days or just the colder weather. But I find most evenings I am not in the mood to cook much, so something made in quantity on Sunday or in the crock pot is heaven in my book. Soups are great when you make a pot full, you can freeze portions for a quick meal later, or portion them out for lunches or that quick supper.

Yesterday was one of those days, I had leftover ham, and I love a thick creamy potato leek soup. So it's what was for supper! YUMMY! And was even better today for lunch. Totally hit the spot!

Quite often each batch of soup is different based on the ingredients I have in my kitchen. But, here is the simple basic recipe.

Creamy Potato Leek Soup

3 or 4 medium to large-ish Gold potatoes, diced
2 medium leeks, trimmed, halved and washed, and sliced
1 shallot minced or 1 cup onion minced
1 garlic clove minced
1 Tbl dried parsley flakes
Salt & pepper to taste
Water, vegetable or beef broth, low fat and low sodium
1 can Thai Kitchen coconut milk
1 Tbl coconut oil or palm oil
2 cups diced ham
2 cups torn Kale or other greens (optional)

In a large Stockpot over medium heat, saute the leeks, garlic and shallot till tender in the oil. Add the salt & pepper, parsley and potatoes. Pour enough water or broth over the potatoes to just cover and boil on medium high heat, stirring occasionally, until the potatoes are tender, approximately 20 minutes.
Remove from the heat and using either a food processor or stick blender, puree the potatoes and leeks and return to the pot if you used your processor.
Add the milk, ham and greens if desired, stirring to combine well. Lower the heat to low, cover and simmer for a few minutes until the greens are tender and the soup is heated through, about 10 minutes.

Viola! You have your meal in about 30 to 40 minutes. Serve!

And that's all there is to it. Ultra creamy and thick and filling.  If you are like me, sometimes I'll add diced carrots to the mix, or whatever strikes me at the moment.

Soup isn't an art form, it's a melting pot, and you can make some amazing things with what you have in your fridge or leftovers.

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