Rich, creamy and velvety leek and potato soup, made with a surprise ingredient so everyone can enjoy it! #soup #comfortfood #dairyfriendly #vegetarian

I’ve never been one to be afraid and not talk about stuff. But I think it’s hilarious how this recipe and post came together for The Kitchn, where I am a contributing writer and recipe developer.

So, my love for all things dairy (cheese, ice cream, recipes using heavy cream, etc.) is not a secret . . but you may be surprised to discover that I am a little lactose intolerant, which simply means my body cannot easily digest lactose, a type of natural sugar found in milk and dairy products.

Now, I LOVE dairy so this could pose a problem. But thank the Lord for products like lactaid, almond milk and my coffeemate creamer, which I use every morning and is lactose-free. I still obviously consume dairy products, just not that much of it, or not a lot in one sitting.

I never thought I’d be talking about my lactose problems but here we are and I’m doing it. You’ve got to check out my post, where I share how leek and potato soup came into our lives, and the recipe over at The Kitchn. I’ve now discovered how to make my family’s favorite soup, where I can enjoy it, and it’s still rich, creamy and velvety!

Rich, creamy and velvety leek and potato soup, made with a surprise ingredient so everyone can enjoy it! #soup #comfortfood #dairyfriendly #vegetarian

Velvety Leek and Potato Soup

If you are not lactose intolerant, you can use heavy cream in place of the Lactaid (lactose-free cow’s milk). With heavy cream, I start with just a 1/2 cup. Feel free to add more if desired.

Author:

Recipe type: Appetizer or Main

Serves: 6

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 3 large leeks, tender white and light green parts only, chopped
  • 1 pound potatoes, peeled and chopped
  • 1/2 medium to large head of cauliflower, chopped
  • 5 cups low-sodium vegetable stock
  • 1 cup low-fat or non-fat lactose-free cow’s milk
  • 8 ounces cremini mushrooms, sliced
  • 2 large red bell peppers, cut in half lengthwise and de-seeded
  • 2 teaspoons fresh chives, diced for garnish
  • 2 tablespoons shaved Parmesan cheese to taste
  • Kosher salt and pepper to taste

Instructions

  1. Using a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the leeks, potatoes and cauliflower and cook, stirring often, until the vegetables have started to soften, 8 to 10 minutes. Season with salt and pepper and mix one more time.
  2. To get the FULL recipe card, instructions and nutritional facts for this recipe, please visit The Kitchn.

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Click here for the full recipe.

Disclosure: This is a sponsored post, in partnership with The Kitchn and The National Dairy Council. All opinions expressed here are 100% my own.

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