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Ali’s Kitchen

Ali Carter
Ali Carter

Column and photos by Ali Carter, Vice President, WPGA Auxiliary

My husband doesn’t consider soup a “meal.” To him a bowl of soup is more like a side dish, or an appetizer before the real meal is enjoyed.

I, on the other hand, think that there is nothing better than a big bowl of steaming hot soup for dinner on a winter’s day.

Because of our soup differences, I do not make it all that often unless I plan to serve the soup alongside something that Mike will consider to be more fitting of a dinner. Mike is typically not a picky eater and is quite complimentary about my cooking, so I indulge him in his mistaken opinion of soup.
However, while Mike is away on his work travels and I find myself husband-less, I tend to indulge in my desire to create a big pot of soup.


This is exactly the situation I found myself in recently. I had little creamy yellow potatoes in our pantry, spicy pork sausage in the fridge, and bitterly cold winds blowing against my window panes. This was all the inspiration I needed, and an hour later I found myself cuddled up on the couch with a glass of wine and a bowl of soup in my hands.

This soup is comforting and hearty while being full of veggies and good-for-you ingredients. I have made versions of this soup many times over the years and the kids and I love it. Occasionally I’ll use kale instead of spinach or toss in some diced sweet potato rather than carrots. It all depends on what we have access to.

Today I am sharing this recipe using coconut milk as the “cream,” and honestly I prefer this soup that way. But I have prepared it in the past using 2 percent milk or with heavy whipping cream (remember, it’s ok to veer from a recipe … that’s the fun of cooking!).

Go with what your tastes dictate, but if you haven’t tried coconut milk, I hope you do not shy away from using it in this recipe. You may be pleasantly surprised at the light creamy feel it offers your soup.

Click here to read the full Badger Common’Tater article.

Badger CommonTater

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