Dairy Free Potato Leek Soup

Recipe by Jennifer Cross
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Please note that the bacon and leeks should be cooked at the same time that the broth and potatoes are being prepared.
  • Bring vegetable broth to a boil in a 4 quart pot.
  • Add diced potatoes and cover the pot.
  • Allow to simmer until tender.
  • Chop the bacon into 1/2 inch chunks and cook in a large pan.
  • Slice the leeks thinly, using only the bulb and the lighter green parts of the leaves.
  • Once the bacon is crispy, remove the bacon pieces, leaving the grease. Set bacon aside.
  • Sauté the leeks in the bacon grease until the darkest slices yield slightly to a spoon or spatula.
  • Cover and allow to steam for 2-3 minutes until the dark slices cut easily with the edge of your stirring utensil.
  • Add the cooked leeks to your potatoes.
  • Using a hand blender or food processor, blend the potatoes and the leeks, slowly adding the soy cream and the spices.
  • Gently fold in bacon pieces.
  • Serve hot, or chill for a great summer cool down.
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