Gluten and Dairy Free Lenten Potato Soup
Blessed Sacrament Church, Rapid City
1 qt stock vegetable or chicken (gluten free)
1 large carrot, quartered lengthwise and thinly sliced
6 med Yukon gold potatoes, diced into ½ inch cubes
2/3 cup thinly sliced leeks
½ tsp celery seed
½ tsp salt
Dash smoked Chipotle powder (optional – use more if you like the heat)
1 can coconut milk (best with the full-fat variety, but use lowfat if you want a thinner, lower calorie soup)
Put all ingredients into rice cooker or instapot or stock pot. Bring to a boil and cook until carrots are tender.
When you’re not looking for a meatless dish, add 1/3 cup (adjust to your preferences) diced, cooked ham or bacon before serving.
This is a thick and hearty soup. Using coconut milk allows you to add it at the start because it won’t curdle like cow milk.