Quick Hit RecipesSoups, Stews & Chili

Kale Leek and Potato Soup

By October 29, 2017 No Comments

Cool weather means soups and stews in the kitchen.  Here’s a simple recipe that tastes great, fills you up, and will provide leftovers for a few days.  Enjoy!

Heat 2 TBSP of avocado oil on medium-high heat in a large soup bowl, then add the following:

-2-3 cloves of garlic, chopped

 

Stir until soft (not long), then add:

-One large leek, chopped

 

Once soft (and browning a little) add:

-4 cups of chicken broth (or veggie broth, low sodium)

-3-4 golden potatoes, chopped

-1/2 cup of fresh chopped parsley

-Three cups of kale, chopped

 

Bring to a boil, then reduce heat to low, cover and let cook for another 25 minutes.  Check to make sure all vegetables are cooked through (potatoes will be soft) then remove heat.

-Add 1 cup of canned coconut milk to thicken (light or full depending on how creamy you want it)

 

Let cool for 10 minutes, then add into blender to liquify (use a stick blender if you have).  Do this in batches if you have to.

Return to the soup bowl, add salt and pepper to taste, then enjoy!

Sean Fitzpatrick

Author Sean Fitzpatrick

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