PP Potato Leek Chowder
Chef: Tami Perry-Cockrell, FortheHealthofIt.Health
Prep Time: 25 min
Cook Time: 45 min
Total Time: 1 hr 10 min
INGREDIENTS
1 onion diced
3 stalks organic celery diced
2 carrots diced
1 bag sliced frozen leeks (or fresh, sliced)
10 minced garlic frozen cubes (3 cloves, minced)
8 c small diced potatoes no skin (6-8 potatoes)
64 oz Pacific vegetable broth (or your favorite low sodium vegetable broth)
1 T curry powder
1 T Italian seasoning
2 Bay leaves
2 bags organic frozen corn
1 bunch of kale, stemmed and chopped
Optional, red pepper flakes for garnish.
DIRECTIONS
In an 8 qt Instant Pot, turn on sauté mode. When hot add onion, frozen leeks, carrots and celery. Saute until almost done.
Add garlic and cook for about a minute. Then turn off.
Add potatoes, broth, seasonings to the pot. Close the lid and be sure the vent is in the sealed position.
Set the manual time for 10 minutes.
When done, allow it to natural release pressure approximately 20 minutes. Then, manually release and allow soup to rest.
Either take an immersion blender and blend to your desired texture. Or, you can scoop out the desired amount and blend it until smooth in the blender and add back into the pot.
Now add defrosted corn and chopped kale to the pot and stir in. Allow soup to sit for 5-10 minutes until kale is wilted.
Sprinkle some red pepper flakes on top to garnish.
TIPS
I added more potatoes than most recipes call for. They will naturally thicken your soups instead of flours, etc.
Tami is currently living her best and healthiest life she has lived in twenty years. 4 ½ months after being diagnosed with too many conditions brought on by the Standard American Diet, she was able to reverse her ailments and become medication free. Today she enjoys cooking plant-based meals and helping others to transition to this to a Whole Plant-Based Lifestyle. She can be found on Instagram, Facebook and YouTube.