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!
- 2 tablespoons extra virgin olive oil
- 3 large leeks, tender white and light green parts only, chopped
- 1 pound potatoes, peeled and chopped
- ½ 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
- 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.
- To get the FULL recipe card, instructions and nutritional facts for this recipe, please visit The Kitchn.
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.