The cooler weather begs for soups. They are a great way to stock the freezer with ready made home made food. Add a salad to round out a filling, healthful, and satisfying meal.
Here is a version of potato leek soup. The addition of the white kidney beans gives this a better glycemic index, added fibre, and the creamy texture without the use of dairy.
- 2 strips bacon, chopped (optional but highly recommended for great flavour)
- 1 large leek, dark green tops removed, rinsed, chopped
- 1 large carrot, chopped
- 2 Tbsp olive oil or butter
- 1/4 tsp thyme
- 1/2 tsp garlic, chopped
- 1 pound of potatoes, chopped into small cubes, I leave the skins on for added fibre and nutrition
- 4 cups broth, chicken or vegetable
- 1 cup white kidney beans
- 1 bay leaf
In a large pot, over medium heat, cook the bacon until crispy.
Then melt the butter or heat the olive oil. Add the leeks and carrots.
Cook until the vegetables soften. Add the thyme and garlic. Stir for about a minute.
Add the broth, potatoes, kidney beans and bay leaf. Bring to a boil.
Reduce to simmer until potatoes are soft and falling apart, about 30 minutes.
Remove bay leaf.
Transfer in batches to the blender and blend until smooth, or use an immersion blender right in the pot.
This freezes well for future meals.