16 January, 2015
Dairy Free Potato Leek SoupPosted in : Recipes on by : nommom
It’s one of those days where I stay up WAY TOO LATE because Squish was high demand and reluctant to sleep, so I am savoring the quiet time even though I’ll suffer in the morning.
Life in Denver continues to be enjoyable. Visiting family has returned after a long holiday and I have taken advantage of their time here by getting into a more regular fitness habit. After a couple of consistent weeks back at the gym the great Fitness Gods rewarded me with a free month membership to Deco Crossfit downtown! While Crossfit Boxes vary enough to make me wary, this particular establishment is very friendly, puts out some great WODS, have been very welcoming and super motivating. I am loving going there and plan on using the extra month in Denver to continue to build strength and stamina before hitting Mexico.
Yes, we are staying an additional month – in part because family support coupled with urban pleasures has made our stay here very enjoyable, but also because some of NomPa’s work demands are better handled stateside. Part of me dreads leaving because after 2 years of pregnancy and recovery from pregnancy and birth I am FINALLY starting to see a glimmer of hope that I might regain some familiarity in my body again and I am loathe to part with the help and heavy things that are making that possible. I just don’t anticipate finding a good gym that I can comfortably work out at in Central America. All that said, we are solidly committed to this journey and are grateful to embrace the flexibility of this lifestyle.
While in Denver regaining strength and fitness I’m also doing some physical healing with an acupuncturist and NAET practitioner who is miraculously helping me enjoy foods that have been troublesome for the last 15 years. I’ll have to write more on this in another post, but it has been nothing short of mind-blowing.
Squish is learning cool dance moves from his grandfather and cranking out molars right and left. The poor guy has been a trooper. A recent growth spurt has him long and leaning out considerably. The Michelin Man rolls are almost gone and I can see the lean boy he will become. I’m a little sad about that. While he is no longer interested in devouring a rotisserie chicken every two days his enjoyment of copious bowls of NomPa’s Potato Leek Soup, hot dogs, and seaweed snacks still impresses all of us.
This soup has been a mainstay since we discovered Squish could slurp his bodyweight in it weekly. It’s also been helpful as we have battled some hellacious upper respiratory/sinus virus that seems to be all the rage this winter. This soup is simple, satisfying, and surprisingly deep in flavor despite having so few ingredients.
NomPa’s Potato Leek Soup
- 1-2 tbsp. coconut oil
- 2 leeks, halved, sliced and rinsed (include green tops)
- 1/2 large onion, peeled and sliced thin
- 4 medium-large yukon gold potatoes, chopped into bite-sized pieces
- 5 cups chicken stock (we use bone broth and/or Organic Better than Bouillon Chicken Base)
- salt and pepper, to taste
In a large stock pot melt coconut oil over medium heat. Add onion and leek, stir until well combined. Let simmer 4-5 minutes until onion becomes clear and begins to slightly caramelize. Add potatoes and stock and bring to a boil. Reduce heat to low and simmer, 20 minutes or until vegetables are soft. Add salt and pepper to taste. Pour 1/3 – 1/2 of soup into a blender and blend on low, gradually increasing speed until pureed so as to not scald yourself with flying bits of boiled potato. Return blended soup to the pot and stir until well combined. The result should be a thick, chunky and creamy soup.
Serve with crusty bread if gluten is your thang, or alongside grilled chicken.