I just discovered the goodness of coconut milk in a dairy-free diet. I've so missed cream soups but after being introduced to coconut milk, there will be an abundance of uses for such a versatile (and healthy) substitute in this kitchen!
Here's the recipe I threw together for dinner the other day; very easy to make. Children all loved it and, as an added bonus, it was the perfect texture for baby to enjoy!
Cream of Potato Leek Soup (dairy-free, gluten free)
5lbs Potatoes (peeled/quartered)
2-3 Leeks (sliced thinly up through bottom quarter-ish of greenery)
1 pkg Applegate Farms turkey bacon (no nitrates, antibiotics, etc.)
1 can Coconut Milk
1 tsp Curry powder (season to taste)
1 tsp Cumin powder (season to taste)
1 tsp Salt (adjust to taste)
Place quartered potatos into stock pot with enough water to cover them. Cook on medium heat until soft. Don't drain them.
Lightly saute leeks in coconut oil or olive oil about 5-8 minutes. Remove from pan & set aside.
Cook bacon in same pan. When not-too-crispy but cooked through, remove from pan and set aside to cool. When cool, break it into little pieces.
Blend together (our handheld immersion blender works great with soups): cooked potatoes, water potatoes were cooked in, sauteed leeks, salt and crumbled bacon. Once everything is blended together, add in the can of coconut milk, curry and cumin. At this point, add as much water as you need to bring it to the consistency you want your soup to be. I think I added about 1-1/2 to 2 cups of water.
Keep in mind that this soup will thicken up overnight if you aren't serving this all at once. I just added more water the next day when heated up for lunch.
I love how creamy and filling this soup is ~ perfect for cold days!