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.

Creamy potato leek soup

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.

You will need:Leek soup ingredients

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.

saute leeks

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.

Serve hot.

This freezes well for future meals.

Bon appetit!