Leek & Potato Soup

I created my leek & potato soup long before I went dairy free; I had to re-create it once I did, here is my new recipe.  I hope you enjoy!

 

 

2 tablespoons oil (I used sesame)

2 tablespoons non-dairy butter (Earth Balance or Melt)

1 celery rib, chopped

2 leeks, trimmed, washed & sliced (set a little aside for garnish)

1 large elephant clove, minced

potatoes (I used 4 yellow Yukon & 3 russet), scrubbed clean & chopped in small pieces (they can also be peeled)

5 cups water*

2 tablespoons beef bouillon* (use vegetable for a vegetarian/vegan option)

2 tablespoons garlic powder

Salt & Pepper to taste

1 cup coconut cream (canned)

 

cook leeks, garlic in oil; add in potatoes & water or stock (if using).  Stir in spices (except salt & pepper).  Bring to a boil; reduce & simmer until potatoes are super soft, approximately 30-45 minutes.  Turn off heat & remove from burner and allow to cool slightly.  Using an immersion blender, blend until smooth.*  Add in coconut cream and heat through.  Taste; adjust seasonings as needed; add salt & pepper if needed.

 

Serve with reserved leeks

 

* if you don’t have bouillon, use 5 cups beef stock/broth (or vegetable for vegetarian/vegan)

* if you don’t have an immersion blender, cool to room temperature & blend in blender until thoroughly blended & smooth, return to pan & re-heat over low and continue as above.

 

Have you ever had leek & potato soup?  Comment & let me know.

 

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