So Mike has bronchitis. He’s not thrilled, for obvious reasons, but also because he’s been sick straight through some of the nicest days we’ve had in months.

The sun is out, the temperatures are steadily warming up, and there are legitimate flowers growing in our yard. It’s amazing! And on nights like we’ve been having, I naturally gravitate toward the grill. Except when my husband is sick. On nights like THAT, I gravitate toward soup.

There’s been a leek in our fridge for more than a week, and unlike my interaction with most vegetables, I was kind of stumped on how to use it, and had forgotten why I bought it in the first place.

I know when people are sick, chicken noodle soup is the natural go-to, but I decided to switch it up and make a creamy potato leek soup – completely vegetarian, and completely daily and gluten free.

What You Need:

• One large leek, top layer and leaves removed, sliced
• 4-5 small to medium yellow potatoes, quartered (you can peel them if you want – I didn’t)
• 3 cloves garlic, chopped
• 1/2 yellow onion, roughly chopped
• 3-4 cups kale, chopped
• 3 cups vegetable broth (I got mine this way)
• 1/3 cup almond or soy milk
• 2 tbsp olive oil
• 1 tbsp ground black pepper

What You Do: 

Fill a large saucepan halfway with water and bring to a boil. Add the potatoes and cook at a slow boil for about 30 minutes or until soft.

Drain the potatoes into a strainer and set aside.

 In the same saucepan, heat oil on medium. Add sliced l  leeks, chopped onion and chopped garlic and simmer for  about 20 minutes. Add the chopped kale about halfway  through (after about 10 minutes) and simmer all until soft  and kale has reduced.

Add the potatoes and stir. Then add the vegetable broth  and bring the mixture to a slow boil.

Add the black pepper and stir. Remove from heat.

Pour the mixture into a food processor. If you like your soup chunkier like I do, pulse  until just blended. If you want a smoother soup, blend for longer until creamy.

Add the soup back into the saucepan. Add the almond or soy milk (or any milk of your choice) and stir.

It’s ready to serve!

Pro Tip: Make this soup a little spicy (you know I did) by adding a hot pepper of your choice into the mixture, or simply sprinkling some crushed red pepper on the soup once it’s ready to serve.