Creamy Dairy Free Potato Leek And Celery Root Soup Food

POTATO AND LEEK SOUP (CREAMY BUT NO CREAM!)

Steps:

• Saute leeks and onion in olive oil for 10 min on med/low heat until soft and fragrant.
• In a large pot, boil broth. Add sautéed leeks and onion, garlic, potato cubes and spices. Cover and simmer for 20-30 min, until potatoes are very soft and fall apart when forked.
• Puree the soup with a blender or immersion blender. Make sure not to fill the blender more than 1/2 way so soup doesn't go flying (blend portions at a time). Pour soup back in pot and reheat. Season to taste with salt and pepper.

DAIRY FREE POTATO LEEK SOUP

Steps:

• 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.