Saturday, September 10, 2011

Potato Kale Leek Soup

The beauty of this soup is that it is so hearty and filling it can be served as a meal.  We have homemade soup at least twice a week and this is one of the kids FAVORITES!  You can serve this with fresh veggies, GF toast or alone! 

You will need:
2 leeks cut and cleaned *
1 1/2 lbs russet potatoes cut and unpeeled *       
5 fresh kale leaves chopped*
4 cups vegetable stock*
1 cup water
salt and pepper to taste
(*organic ingredients are used)
(**I double the recipe for our family of 5 and freeze the left-overs for another night!)

Cut and wash the leeks thoroughly.  I cut them into small circles and recruit my oldest daughter to separate the leek circles.  I soak the leeks in water and swish them around to get all the dirt out of them. (I've had leek soup where you could taste the grit of the dirt that wasn't washed out, not enjoyable!)

In a large stock pot, saute the leeks in 1/4 cup of veggie broth until they are soft. (add more broth if needed).

Add the cut up washed kale, the rest of  the veggie broth and water.  Bring to a boil and then add the cut up potatoes. Simmer for 30 minutes.

Using an immersion blender, (or blender of choice), carefully blend the soup until it is creamy and to the texture of your liking. You can add more water if it is too thick after blending, add salt and pepper to taste!

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