1 hr 30 mins
Jennifer Cross's Note:
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.
My Private Note
Units: US | Metric
- 1Please note that the bacon and leeks should be cooked at the same time that the broth and potatoes are being prepared.
- 2Bring vegetable broth to a boil in a 4 quart pot.
- 3Add diced potatoes and cover the pot.
- 4Allow to simmer until tender.
- 5Chop the bacon into 1/2 inch chunks and cook in a large pan.
- 6Slice the leeks thinly, using only the bulb and the lighter green parts of the leaves.
- 7Once the bacon is crispy, remove the bacon pieces, leaving the grease. Set bacon aside.
- 8Sauté the leeks in the bacon grease until the darkest slices yield slightly to a spoon or spatula.
- 9Cover and allow to steam for 2-3 minutes until the dark slices cut easily with the edge of your stirring utensil.
- 10Add the cooked leeks to your potatoes.
- 11Using a hand blender or food processor, blend the potatoes and the leeks, slowly adding the soy cream and the spices.
- 12Gently fold in bacon pieces.
- 13Serve hot, or chill for a great summer cool down.
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Nutritional Facts for Dairy Free Potato Leek Soup
Serving Size: 1 (178 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 398.6
- Calories from Fat 231
- Total Fat 25.7 g
- Saturated Fat 8.5 g
- Cholesterol 38.5 mg
- Sodium 488.2 mg
- Total Carbohydrate 31.9 g
- Dietary Fiber 3.9 g
- Sugars 2.3 g
- Protein 10.3 g
The following items or measurements are not included: