Creamy Leek, Potato and Ham Soup

This week it really started to feel like winter.  It’s been abnormally warm here until now, and although it’s been sunny, the slightly icy chill in the air has made me think more about comforting, warming foods.  This week I wanted to try out a recipe for risotto that called for leeks and asparagus.  Although I’m not completely sold on that recipe yet, it did mean I had a whole bunch of a leek left to use up, so I searched around for a recipe for leek and potato soup.


My luck with soups has never been great.  I take baking challenges head on and can usually figure things out, but soups are one of those things that I think you have to be a mother to really make well.  Moms seem to be able to make delicious soup out of just about anything, and more often than not just go by their gut feeling to create these amazing recipes.  At least, that’s what I tell myself when I’m not happy with a soup I make.

This recipe, however, will knock your socks off.  It took less than an hour to make, and was creamy, delicious, and full of flavour.  The recipe is from A Teaspoon of Happiness.

I made a couple of alterations to the recipe.  The first was to use the thicker part of a can of coconut milk instead of the cream.  This make the soup almost dairy free, which I really liked, as lately dairy hasn’t been so kind to my stomach.  I did use butter for the roux, along with brown rice flour, but I imagine you could make it with coconut oil or a vegan butter substitute.    Oh, I also omitted the medium onion and salt, because bouillon cubes have an absurd amount of salt in them, and the leeks were enough onion flavour on their own.  I would also recommend using less bouillon than you think you need if you’re sensitive to salt.   To summarize:
1) Coconut “cream” instead of cream
2) Brown rice flour for the roux
3) No onion
4) No extra salt
5) Less bouillon but the same amount of water

Happy soup season!



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