Dairy Free Potato Leek Soup |
|
 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
|
I love leeks, and leek soup, and wanted to introduce my Significant Other to the dish. But he is definitely a meat and potatoes sort of guy, so I compiled this version of the dish for him. Remove the bacon and use veggie oil for a great vegetarian meal. Also tastes great with a dollop of soy sour cream substitute. It's dairy free for my milk allergy, but I'm sure regular milk products work just fine. Ingredients:
6 cups diced potatoes (yukon gold, sweet white, or red new potatoes work best) |
2 large leeks (or 3 medium) |
6 cups vegetable broth |
1 cup soy cream |
1 (12 ounce) package bacon |
1 tablespoon garlic powder |
salt, and |
white pepper (to taste) |
Directions:
1. Please note that the bacon and leeks should be cooked at the same time that the broth and potatoes are being prepared.
2. Bring vegetable broth to a boil in a 4 quart pot.
3. Add diced potatoes and cover the pot.
4. Allow to simmer until tender.
5. Chop the bacon into 1/2 inch chunks and cook in a large pan.
6. Slice the leeks thinly, using only the bulb and the lighter green parts of the leaves.
7. Once the bacon is crispy, remove the bacon pieces, leaving the grease. Set bacon aside.
8. Sauté the leeks in the bacon grease until the darkest slices yield slightly to a spoon or spatula.
9. Cover and allow to steam for 2-3 minutes until the dark slices cut easily with the edge of your stirring utensil.
10. Add the cooked leeks to your potatoes.
11. Using a hand blender or food processor, blend the potatoes and the leeks, slowly adding the soy cream and the spices.
12. Gently fold in bacon pieces.
13. Serve hot, or chill for a great summer cool down.
|
|