Potato Soup By Linda Wagner
- 3 lbs organic yukon gold or organic red potatoes (if they are organic you can keep the skins on, otherwise peel them)
- 4 leeks washed & sliced
- 1 bunch kale
- 1 cup almond milk
- 2-3 cups veggie stock
- 2-3 cloves garlic, minced
- organic butter
- pHresh salt
In a large pot of salted water, boil potatoes until soft.
While potatoes are boiling, slice your leeks into small disks (excluding the dark green part) and then swirl them around in a large bowl of water to release the any grit. Leeks can be pretty dirty so this part is important!
In a skillet or saucepan over medium heat, melt a small pat of butter and saute leeks and minced garlic for several minutes until soft. Add sea salt and pepper to taste. If the pan gets dry, simply add a little water or veggie stock to add moisture instead of adding more oil or butter.
Once your potatoes are fully cooked, drain the water and add almond milk and veggie stock to the pot. Smash the potatoes and use a hand held blender to puree the mixture. The longer you blend, the smoother and creamier it will be. Similarly, the less liquid you add the thicker it will be, the more veggie stock you use the thinner your soup will be. I never actually measure my recipes, I just eyeball it until I’ve achieved the taste and texture that I desire. I strongly encourage you to do the same It’s a lot more fun and you will use a lot less dishes!
Next add your leeks & garlic and stir into the mixture.
Then grab the kale by the stem and strip the leaves from the stem with your hands. I like to save the stems and use them later in my veggie juices! Using your hands, tear the kale into small pieces and place into the soup. The temperature of the soup should still be hot enough to wilt the kale, if not simply place the pot over low heat.
I garnished mine with fresh oregano from the garden which added a nice touch. You could also add a bunch of broccoli to the mix. I think that would make a lovely addition!