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.