Sweet Dairy Free Potato Leek Soup |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Dairy free potato leek soup with a special twist. This is full of flavor and with not much hand chopping. Quick to make, nutritious and filling. If you have beef bones to make your own stock, it really comes out with a full flavor. Adjust salt to taste. There is no pureeing in this soup, rather finer chopping helps it to be on the creamier side. Ingredients:
4 quarts beef broth |
1/2 tablespoon salt |
5 red potatoes, grated |
1 yam, diced |
3 stalks celery, diced medium |
2 medium zucchini, diced |
2 leeks, sliced thin |
1 lb cremini mushroom, chopped fine |
1/2 tablespoon tarragon, dried |
1/2 tablespoon parsley, dried |
1/2 teaspoon black pepper |
1/2 tablespoon salt |
Directions:
1. If making your own stock, bring 4 quarts of water to a boil, add about 10# of beef bones and 1/2 T salt. Simmer for 3+ hours.
2. Meanwhile, pull out your food processor to grate the potatoes, chop the mushrooms and semi chop your sliced leeks. Peel the yam and chop remaining vegetables.
3. If using beef broth, bring to a boil.
4. Add vegetables, herbs, salt and pepper and bring to a hard simmer. Put lid on and simmer until vegetables are soft, about one hour.
5. Serve with french bread.
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