Cream of Leek and Kale Soup

Cream of Leek and Kale Soup

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Mmmm …  Like Cream of Leek and Kale Soup.  Yes. Cream soups are typically quite fattening, but this soup uses slimming potatoes to give you creaminess. Add them to this lusciously creamy soup and you have a nutritious and delicious comfort food that won’t add inches to your waistline. In a large pot, sauté leeks, onions, and celery in oil over medium heat for 5 minutes or until onions begin to appear translucent. Cover and bring to boil. When soup comes to a boil, reduce heat to medium and cook until potatoes are just tender, but not too soft (about 4 to 5 minutes). Meanwhile, wash and chop kale. When potatoes are tender, remove 2 cups of the soup mixture from the pan and pour it into a blender. Set aside to cool slightly. Stir remaining cup of water and chopped kale into soup. Cook uncovered at a low boil for 5 to 7 minutes or until kale is tender. While soup is cooking, add milk and salt to blender mixture and blend until smooth. When kale is tender, stir in blender mixture. To clean the leeks, thinly slice them into rounds, place the slices in a colander, and run under cool water, breaking apart the rings as necessary to remove dirt. The dark green part of a leek can be very tough; therefore, you will want to only use the white,  yellow , and very light green part of the leek (minus the root). I only buy almond milk and I hate the way it makes savory dishes taste so I have found if I use cashews and my no chicken chicken bouillon cubes and water it makes for a nice savory creamy base! Vitamix - Which is the Best Blender? I'm a weight loss consultant and I love developing recipes and helping people learn to actually enjoy healthy foods.

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