Don't be fooled by the title, this is lenten! Most potato soup recipes call for milk and usually butter–and certainly if they have the word “creamy” in the title. But this one doesn’t need any animal products at all. I’ve adapted this from a recipe I got from Alissa Wilkinson. You’ll need:
4-6 gold potatoes (you could use another kind but I like these for their texture)
3 leeks, chopped (the white part, y’all!)
1 medium onion, chopped
3 cloves garlic, chopped
1 1/2 teaspoons dried thyme
6 c. water or broth
1/2 bunch kale, chopped
salt and pepper to taste
Put everything into a crock pot except for the kale and salt and pepper. Cook on low for about 8 hours or high for about 4. Then puree it all. An immersion blender works well for this purpose. Then add the kale. At this point, you could cook it in the crock pot for a while until the kale is done–or you could do what I did and dump it all into a pot on the stove, bring to a boil, and cook for about 10 minutes. Add salt and pepper and serve with a crusty bread.
Immersion blender...so that's what that thing is called (as opposed to stick blender, which is what I call it).
ReplyDeleteSounds tasty. I like the speed of the switch to the stove, but the extra dish makes me sad.
That sounds great! Do you think it would taste good with turnip greens?
ReplyDeleteI have a big bag in the fridge for green smoothies, but I don't think I'll be able to make enough smoothies before it goes bad.
Michelle, I think turnip greens would probably work well.
ReplyDelete