Thursday, October 22, 2009

Leek and Potato Soup

Bleh. I'm sick again. Before it hit too bad, I whipped up a big pot of leek and potato soup, another of turkey meatball soup, and a batch of biscuits. Now I'm trying to lay low and let my soups work their magic. I've made this soup for years so it's a tried and true favourite. It just needed a small modification to work with our allergies.
  • 4 slices bacon, chopped
  • 2 large leeks, white part only, chopped (4 cups)
  • 1 large onion, chopped
  • 3 stalks celery, backs peeled, sliced
  • 1 Tbsp tarragon
  • 1 tsp thyme
  • salt and pepper
  • 5 large yukon gold potatoes, cubed
  • 4 cups chicken broth
  • 1/2 cup rice milk
  • 1/2 cup coconut milk
  1. Fry bacon over medium-low heat until cooked but not crispy. Add leeks, onion, and celery. Stir. Cover and cook over low heat about 15 minutes until wilted.
  2. Sprinkle tarragon, thyme, salt and pepper over veggie mixture. Stir, add potatoes, and stir again. Add chicken broth, cover and bring to a low boil. Cook until potatoes are tender (about 15 minutes).
  3. Use an immersion blender to puree until smooth. This could also be done in a regular blender in a few batches.
  4. Add rice milk and coconut milk to soup. Heat over low until soup is hot, then turn to low simmer until ready to serve.
Do you have any recipes that help you feel better when you are sick?

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